ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cucumber-and-Charred Red Onion Relish

Photo: Hector Sanchez; Stylist: Buffy Hargett
Yield Makes 4 to 6 servings
Chop the veggies as finely or coarsely as you like; spoon over grilled meat.


  • 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

How to Make It

  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.

Chef & Farmer, Kinston, NC