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
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