Cucumber-and-Charred Red Onion Relish

Southern Living
Cucumber-and-Charred Red Onion RelishRecipe
Photo: Hector Sanchez; Stylist: Buffy Hargett
Chop the veggies as finely or coarsely as you like; spoon over grilled meat.
Makes 4 to 6 servings


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6 cups peeled, seeded, and chopped cucumbers
4 teaspoons kosher salt, divided
2 medium-size red onions, cut into 1/4-inch slices
2 tablespoons olive oil
1 garlic clove, finely grated
1/2 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
1/3 cup sherry vinegar
1/4 cup chopped fresh oregano
1 tablespoon sugar
2 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons dried crushed red pepper


1. Toss together cucumbers and 3 tsp. salt; drain cucumber mixture in a colander 30 minutes.

2. Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Brush onions with olive oil, and sprinkle with remaining 1 tsp. salt. Grill onions 3 to 4 minutes on each side or until charred and tender. Cool 10 minutes.

3. Stir together cucumbers, onions, garlic, and remaining ingredients. Let stand 30 minutes.

Created date

June 2013