Cucumber and charred onion salad

Try this delightful blend of fresh cucumber and smokey charred onion salad. A tantalizing mix of crisp and savory flavors in every bite.

Ingredients:

• 1 Fresno chile, thinly sliced into rings, seeded if desired
• 4 tablespoons red wine vinegar, divided
• 2 medium red onions, sliced into 1/4" rounds
• 4 tablespoons olive oil, divided, plus more for serving
• 1 medium English hothouse cucumber, sliced into rounds
• 1/4 teaspoon dried oregano

Instructions:

1. Get the grill ready for medium-high heat. Mix chile and 2 tablespoons of vinegar in a small bowl; keep it aside.
2. Place onions on a baking sheet with edges and drizzle 2 tablespoons of oil over them; sprinkle with salt and pepper. Turn them around to make sure they are coated. Grill the onions directly on the grill until they get a little charred and softened, for about 2 minutes on each side. Move the onions to a big bowl and mix them with the remaining 2 tablespoons of vinegar; let them cool down.
3. Roughly chop 1/2 cup of grilled onion and put them back in the bowl. Add the chile and the liquid it was soaked in, cucumber, dried oregano, and 2 tablespoons of oil and mix everything together; sprinkle with salt and pepper. Serve by drizzling more oil on top.

Summary:

• Calories: 631 kcal
• Fat: 55 g
• Protein: 5 g
• Carbs: 34 g
• Potassium: 846 mg
• Magnesium: 67 mg