Category:
Salads
Seasons:
June, July, August
Courtesy of Chef Iliana de la Vega, El Naranjo
Photography by Knoxy
Super easy
1 pounds zucchini (or a mix of zucchini and yellow squash)
3 tablespoons white vinegar, or to taste
Salt and pepper, to taste
1/2 cups olive oil
1 teaspoons dried oregano
1 teaspoons dried marjoram
2 tablespoons fresh cheese, crumbled (or goat cheese)
1/2 medium red onion, sliced, for garnish
Ensalada de Calabacitas (Zucchini Salad) Directions
Slice the zucchini into vertical strips or bite-size pieces and blanch in salted boiling water until al dente—about 3 to 5 minutes. Drain and place the slices in cold water to stop the cooking process, then transfer to a serving dish.
In a bowl, combine the vinegar, salt and pepper and beat with a whisk while slowly drizzling in the olive oil.
Toss the salad with the vinaigrette and sprinkle with the oregano, marjoram and cheese. Sprinkle the onion slices over the top. (Cooked and peeled chayote can be substituted for zucchini, if desired.)
