Ingredients

• 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
• 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

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Instructions

1. 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.
2. 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.