Marinated Zucchini Salad with Fresh Oregano
Ensalada de Calabacitas con OreganoZucchini in a light marinade with fresh oregano makes a colorful and appetizing single-ingredient salad presented in the nueva cocina style—with the slices decoratively overlapping on a serving plate. Of course, if you're in a hurry, this can be a fabulously fast and delicious dish to make; just put the cooked slices in a bowl and mix with the dressing. It may not look as striking, but the flavors are still wonderful. Fresh oregano is key here, so reserve this recipe for when you can find it, instead of substituting dried oregano. If cotija cheese is not available, mild feta can be used.
Equipment
- large nonstick skillet
Ingredients
Makes 4 servings
- 4 medium about 1 pound zucchini of uniform size
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 2 tablespoons finely chopped fresh oregano leaves
- 2 tablespoons crumbled cotija cheese
Instructions
- Trim the zucchini, then cut it crosswise on the bias into 1⁄4-inch thick slices.
- Heat 1 tablespoon of the oil in a large nonstick skillet.
- Cook the zucchini in a single layer, in batches, turning once, until crisp tender with bright green edges, about 2 to 3 minutes.
- Remove to a bowl, and cool 10 minutes.
- To the bowl add the remaining oil, and the vinegar, salt, pepper, and oregano.
- Mix gently to coat the zucchini.
- On a serving plate, arrange the zucchini in an overlapping pattern.
- Top with the crumbled cheese.
- Serve at room temperature.