| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
|
Ingredients
- 1 fresno chile if desired
- 4 tbsp red wine vinegar
- 2 medium onions sliced into 1/4 inch rounds
- 4 tbsp olive oil divided, plus more for serving
- 2 medium cucumbers thinly sliced into rounds
- 1/4 tsp oregano dried or fresh (if fresh, finely chop)
- salt and pepper to taste
Ingredients
|
|
Instructions
- Prepare grill for medium-high heat. Combine chile and 2 Tbsp. vinegar in a small bowl; set aside.
- Place onions on a rimmed baking sheet and drizzle with 2 Tbsp. 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 Tbsp. vinegar; let cool.
- Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, oregano, and 2 Tbsp. oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.
