Squash and Cucumber Marinated Salad

Total Time:
35 min
Prep:
30 min
Inactive Prep:
--
Cook:
5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

MARINADE:
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

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.

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