This grilled salad from local fave Sassool is perfect for when you’ve already fired up the grill and want something fresh. Pro tip: Enjoy it on its own, with chips, or as a hot dog topping.

Ingredients

1 large red onion, diced
½ cup white vinegar
1 ½ teaspoon sugar
2 ½ teaspoon salt
1 ½ teaspoon ground sumac
½ cup olive oil
½ cup lemon juice
1 teaspoon black pepper
1 pineapple
1 large cucumber, diced
1 bunch parsley, diced
20 mint leaves, diced

Directions

Prepare the pickled red onion. Do this a day ahead:

In a bowl, combine and whisk white vinegar, ground sumac, 1 ½ teaspoon salt and sugar.
Add red onion, and allow to pickle for 24 hours.
When you are ready to prepare the salad, strain the onion from the brine.

Prepare the grilled pineapple. This can be done a day ahead, too:

Remove peel from pineapple. Cut into thick strips. Discard the core and the peel.
Heat chargrill and spray with cooking spray to prevent sticking.
Use long tongs to lay the thick pineapple strips onto the grill.
Grill for five minutes then flip to the other side. Grill marks are good!

Prepare the dressing:

Whisk together the lemon juice, olive oil, 1 teaspoon salt, and black pepper

Prepare the salad:

Take the cooled grilled pineapple strips and cut into a dice size, same as onion and cucumber.
Add pineapple, cucumber, parsley, chopped fresh mint, and onion to a mixing bowl.
Add in the dressing and then sprinkle salt and black pepper to taste before tossing.
Enjoy!