Cucumber-and-Charred Red Onion Relish

Photo: Hector Sanchez; Stylist: Buffy Hargett

Chop the veggies as finely or coarsely as you like; spoon over grilled meat.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

More From Southern Living


  • 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. 1. Toss together cucumbers and 3 tsp. salt; drain cucumber mixture in a colander 30 minutes.
  2. 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. 3. Stir together cucumbers, onions, garlic, and remaining ingredients. Let stand 30 minutes.
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