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Cucumber and Charred Onion Salad

Name: Cucumber and Charred Onion Salad
Cuisine: mediterranean
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; Kosher salt, freshly ground pepper; 1 medium English hothouse cucumber, sliced into rounds; 1/4 teaspoon dried oregano

A small grocery run gets this on the table.

Ingredients

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directions

1.
Prepare grill for medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside.
2.
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.
3.
Coarsely chop 1/2 cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tablespoons oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

Recipes sourced from Epicurious.com.

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