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Recipe courtesy of Ecco

Squash and Cucumber Marinated Salad

  • Level: Intermediate
  • Total: 1 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 4 servings
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1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar 

1 1/2 tablespoons capers 

2 teaspoons finely chopped Calabrese chile 

1 teaspoon dried oregano 

1/4 teaspoon ground black pepper

1/4 teaspoon kosher salt 

5 cloves garlic, roasted 


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


  1. 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.
  2. 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.
  3. Divide the salad among four plates. Top each portion with some of the fried capers and drizzle with olive oil.