Somewhere between a condiment and a side; this would be great spooned right onto a burger.
Recipe information
Yield
8 Servings
Ingredients
1
Fresno chile, thinly sliced into rings, seeded if desired
4
tablespoons red wine vinegar, divided
2
medium red onions, sliced into ¼-inch rounds
4
tablespoons olive oil, divided, plus more for serving
Kosher salt and freshly ground black pepper
1
medium English hothouse cucumber, sliced into rounds
¼
teaspoon dried oregano
Need to make a substitution?
Preparation
Step 1
Prepare grill for medium-high heat. Combine chile and 2 Tbsp. vinegar in a small bowl; set aside.
Step 2
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.
Step 3
Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 Tbsp. oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 0