Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 287
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 9
- Cholesterol
- 25
- Sodium
- 940
- Total: 45 min (includes draining time)
- Active: 45 min
Ingredients
Yogurt-Mint Dressing:
1 cup plain yogurt, drained in fine sieve about 30 minutes
1/4 cup chiffonade fresh mint
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon cumin
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Salad:
2 red onions, peeled and sliced 1/2-inch thick crosswise
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh oregano
3 cucumbers, peeled, halved lengthwise and sliced 1/2-inch thick
1/2 cup crumbled feta
Directions
- For the yogurt-mint dressing: Whisk the yogurt, mint, lemon juice, tahini, olive oil, cumin and garlic in a medium bowl and season with salt and pepper.
- For the salad: Preheat the grill. Brush both sides of the onion slices with olive oil and season with salt and pepper to taste. Grill on each side for 2 to 3 minutes, just to obtain grill marks and cook slightly. Remove from the grill and coarsely chop. Add the onions, oregano and cucumber to the dressing and toss to coat. Season with salt and pepper to taste. Sprinkle with the feta.