Cucumber and Charred Onion Salad

Ingredients for Cucumber and Charred Onion Salad

• 1 Fresno chilli, thinly sliced into rings, seeded if desired

• 4 tablespoons red wine vinegar, divided

• 2 medium red onions, sliced into 1/4" rounds

• 60ml olive oil, divided, plus more for serving

• Kosher salt, freshly ground pepper

• 1 medium English hothouse cucumber, sliced into rounds

• 1/4 teaspoons dried oregano

How to make Cucumber and Charred Onion Salad

Prepare grill for medium-high heat. Combine chilli and 2 tablespoons vinegar in a small bowl; set aside.

Place onions on a rimmed baking sheet and drizzle with 2 tablespoons oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 tablespoons vinegar; let cool.

Coarsely chop 80g grilled onion and return to bowl. Add chilli and soaking liquid, cucumber, dried oregano, and 2 tablespoons oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.