Squash and Cucumber Marinated Salad
- 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
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.