Name: Cucumber and Charred Onion Salad
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

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

Steps

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, dried oregano, and 2 Tbsp. oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.