Squash and Cucumber Marinated Salad

Recipe courtesy of Ecco
Show: How to Live to 100 Episode: Awash in Squash
TOTAL TIME: 35 min
Prep: 30 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

MARINADE:
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 5 cloves garlic, roasted
SALAD:
  • 1 pound summer squash (preferably a mix of colors), very thinly sliced
  • 4 ounces finely grated carrot
  • 4 ounces thinly sliced Persian cucumber
  • 1/2 ounce capers, fried
  • Extra-virgin olive oil, for drizzling
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the marinade: Add the oil, vinegar, capers, chile, oregano, pepper, salt and roasted garlic to a blend, and blend until smooth. Transfer the marinade to a saucepan and warm slightly over medium heat.

For the salad: Combine the squash, carrot and cucumber in large bowl. Pour the warmed marinade over the vegetables and let sit at room temperature for 1 hour.

Divide the salad among four plates. Top each portion with some of the fried capers and drizzle with olive oil.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.