Cucumber and charred onion salad
Enjoy the refreshing crunch of cucumber combined with the smoky flavor of charred onions in this delightful salad. Perfect for a side dish or a light meal.
Ingredients:
- Fresno chile, thinly sliced into rings, seeded if desired
- tablespoons red wine vinegar, divided
- medium red onions, sliced into ¼-inch rounds
- tablespoons olive oil, divided, plus more for serving
- Kosher salt and freshly ground black pepper
- medium English hothouse cucumber, sliced into rounds
- teaspoon dried oregano
Instructions:
- Get ready grill for cooking at a moderate to high temperature. Mix chile and 2 tablespoons of vinegar together in a small bowl; keep it aside.
- Place onion slices on a baking sheet with edges and drizzle 2 tablespoons of oil over them; sprinkle with salt and pepper. Rotate the onions to cover them in oil. Grill the onions directly on the grill rack until they get a slight char and become tender, for about 2 minutes on each side. Transfer them to a big bowl and mix them with the remaining 2 tablespoons of vinegar; allow them to cool down.
- Roughly chop half a cup of grilled onions and add them back to the bowl. Combine chile and its liquid, cucumber, dried oregano, and 2 tablespoons of oil and mix them together; season with salt and pepper. Serve with an additional drizzle of oil.
Summary:
- Calories: 636 kcal
- Fat: 55 g
- Protein: 5 g
- Carbs: 35 g
- Potassium: 871 mg
- Magnesium: 70 mg