Zucchini salad (Κολοκυθοσαλάτα)
A simple salad of boiled summer squash dressed with olive oil and red wine vinegar
Servings: 4 servings
Ingredients
- 4 zucchini, medium size
- 1/2 tsp salt
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dry oregano
- 1/2 tsp salt
Instructions
- Wash your zucchini well and place them in a pot large enough to hold them. Cover the zucchini with water, add the 1/2 teaspoon salt and bring to a boil.
- Lower the heat to medium, and boil the zucchini with the pot covered for approximately 10 minutes, until a fork can be easily inserted into the zucchini.
- Transfer the zucchini carefully into a bowl of cold water. When the zucchini are cool enough to handle, transfer them to a cutting board, cut off the stem ends and discard. Then, cut the zucchini into 1 inch thick rounds.
- Arrange the zucchini slices onto a serving platter or bowl. The zucchini slices can overlap a little but try not to have them too crowded on a small plate. Drizzle the olive oil and red wine vinegar over the zucchini. Sprinkle with the dry oregano and the additional salt.
- Serve either cold from the refrigerator or at room temperature.
- Enjoy!