June 06, 2018
Salads, Vegetable Salad, Vegetables,
Cucumber, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Picnic, Summer, Grilling (Outdoor), Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy more
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"Recipe source: Bon Appetit (June 2015)"
Prepare grill for medium-high heat.
In a small bowl combine chile and 2 tablespoons vinegar and set aside.
On a rimmed baking sheet place the onions and drizzle them with 2 tablespoons oil; season with salt and pepper. Turn to coat. Grill onions directly on the grate until lightly charred and softened (2 minutes per side). Transfer to a large bowl and toss with 2 tablespoons vinegar; let cool.
Chop 1/2 cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tablespoons oil and toss. season with salt and pepper. Serve drizzled with more oil.
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