Zucchini salad (Κολοκυθοσαλάτα)
A simple Greek-style zucchini salad of boiled zucchini dressed with olive oil, red wine vinegar, oregano and salt.
- 4 pc zucchini
- ½ tsp salt
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Serve either cold from the refrigerator or at room temperature.
- Step 6
Enjoy!
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