Cucumber and Charred Onion Salad

This can be a side to any dinner or used as a oversized condiment.

• 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

Prepare grill for medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside.

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.

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.