Makes about 2 cups.
1 red onion, cut into 1" thick rounds
1 cucumber, peeled, seeded, thinly sliced
2 Tb capers, drained
1/2 C plain yogurt
1 Tb evoo
1 Tb tahini
1 Tb fresh lemon juice
1 tsp minced garlic
1/4 tsp cumin
1/4 C chopped fresh mint
Bush onion with some evoo and salt/pepper. Grill or cook in cast-iron turning once until slices are tender, about 10 minutes.
When cool enough to handle, chop into 1/2" pieces and place in a bowl with cucumber and capers. Stir.
Combine yogurt, evoo, tahini, lemon juice, garlic, cumin in a bowl. Stir in mind and season w/ salt/pepper.
Add half sauce to onion mixture, stirring to coat. Add more if desired.
Can refrigerate up to 5 days.
(Good over veggie burgers or fish!)