This dish definitely is a little deceptive. You look at it and your brain thinks hot. And yet it is cold.
I think this is due to the zucchini being cooked first.
Sautéing the zucchini does give the outside edges a nice golden color. It also softens up the zucchini nicely. You have to make sure to not grill it too long as you don’t want the zucchini to0 be mushy.
I used fresh oregano and basil. I know the recipe didn’t call for fresh herbs, but I really think this is a must. They add a beautiful color to the dish being fresh.
The flavor was also quite nice. The oil and vinegar dressing gives the vegetables just enough of a coating to be tasted, but I did not add so much for the salad to get soggy.
While your brain sees this and thinks hot, it was wonderful cold. Once you got past your minds misconception, it was very enjoyable.
ZUCCHINI SALAD
4 Zucchini
1/2 Cup Olive Oil
1 Clove Garlic
1/2 Cup Oil and Vinegar Dressing
Salt and Pepper
1/2 Teaspoon Oregano
1/2 Teaspoon Sweet Basil
Wash trim and slice zucchini. Fry in 1/2 cup oil with garlic. Drain and chill. Dress with olive oil and vinegar dressing. Sprinkle with salt, pepper, oregano, and basil.
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