Serving
(click to enlarge)

Zucchini Salad
Greece
  -   Kolokithakia Salata
Makes:
Effort:
Sched:
DoAhead:  
2 #  
**
45 min  
Yes

A very nice cool vegetable salad that's easy to make. In Greece it is served with fried meat patties and fish, but also makes a good buffet vegetable dish.


2
8
1


1/4
2
1
1/4
1/8
#
oz
T


c
T
t
t
t
Zucchini, small  
Onion Red
Parsley

Dressing (1)
Olive Oil ExtV
Lemon Juice
Oregano fresh
Salt
Pepper
Make   -   (45 min - 15 min work)
  1. Slice ZUCCHINIS about 1/4 inch thick.
  2. Bring plenty of Water to a rolling boil. Pour in Zucchinis and bring back to a boil over high heat. Caution: do not overcook! By time it's back to a boil the zucchini will be nearly done. Sample right away - the seed masses should look a little translucent but not come loose from the shell. When just done, drain and refresh in cold running water. Drain well and let cool.
  3. Make Dressing:   Chop Oregano fine. Mix together all Dressing items.
  4. Quarter ONION lengthwise and slice thin crosswise. Chop PARSLEY small. Mix both into Zucchinis along with Dressing. Let stand a bit to merge flavors.
  5. Serve lightly chilled or at a cool room temperature.
NOTES:
  1. Dressing:   In Greek this dressing is known as Latholemono. It is used with fried foods and salads, and brushed on fish for grilling. If made with vinegar instead of lemon juice it would be called Lathoxitho and would include a little dry mustard powder. That sauce is used with raw vegetables.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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