This recipe from Bon Appetit is a great side dish for grilled meat or poultry. The smoky charred onion pairs beautifully with the refreshing cucumber and zingy pepper.

Avoiding Additives and Preservatives

Look for a red wine vinegar with no added sulfites, such as Eden Organic brand. Make sure the oregano does not contain colour or anti-caking agents.

Insert toothpicks into the onion rounds to keep them from falling apart on the grill

Combine chile and vinegar

Slice cucumber

Grill the onion until charred and tender

Cucumber and charred onion salad


1 hot chile, thinly sliced into rings, seeded if desired

4 tablespoons (60 ml) red wine vinegar, divided

2 medium red onions, sliced into ¼-inch (0.64 cm) rounds

4 tablespoons (60 ml) olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

1 medium English hothouse cucumber, sliced into rounds

¼ teaspoon (1 ml) dried oregano


Prepare grill for medium-high heat. Combine chile and 2 tbsp. (30 ml) vinegar in a small bowl; set aside.

Place onions on a rimmed baking sheet and drizzle with 2 tbsp. (30 ml) 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. (30 ml) vinegar; let cool.

Coarsely chop ½ cup (125 ml) grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tbsp. (30 ml) oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

From Bon Appetit