A simple salad of boiled summer squash dressed with olive oil and red wine vinegar
Keyword: Greek salad, Greek zucchini salad, Kolokithosalata, Mia Kouppa, Mia Kouppa recipes, Mia Kouppa salad, Zucchini salad
Author: Mia Kouppa
4zucchini, medium size
2tbspred wine vinegar
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.
Zucchini salad (Κολοκυθοσαλάτα) https://miakouppa.com/2019/10/08/zucchini-salad-%ce%ba%ce%bf%ce%bb%ce%bf%ce%ba%cf%85%ce%b8%ce%bf%cf%83%ce%b1%ce%bb%ce%ac%cf%84%ce%b1/ October 8, 2019