Warm Summer Pumpkin Salad with Zucchini and Oregano

4 servings

30 minutes

Warm summer pumpkin salad with zucchini and oregano is a light, aromatic dish that embodies the sunny mood of the summer season. The roots of this recipe trace back to American cuisine, where simplicity and freshness of ingredients play a key role. Tender slices of zucchini and pumpkin, lightly caramelized in olive oil, gain a rich flavor while garlic adds a hint of spice. Balsamic vinegar provides a slight tanginess that balances the sweetness of the pumpkin, and fresh oregano fills the dish with herbal notes. This salad is great as a standalone dish or paired with white meat or fish. Perfect for warm outdoor evenings when you want to enjoy something simple yet refined.

Energy value per serving

• Calories: 277.7
• Proteins: 4g
• Fats: 23.3g
• Carbohydrates: 16.7g

Ingredients

• Extra virgin olive oil: 5 tbsp
• Garlic: 2 clove
• Young zucchini: 500 g
• Pumpkin Squash: 500 g
• Freshly chopped oregano leaves: 2 tsp
• Balsamic vinegar: 2 tbsp

Cooking steps

1. Slice the zucchini and pumpkin into thin slices. Cut the garlic into thin pieces.

   Required ingredients:

   • Young zucchini: 500 g
   • Pumpkin Squash: 500 g
   • Garlic: 2 cloves

2. In a pan, heat a small amount of olive oil, add a third of the garlic and sauté lightly. Add a third of the zucchini and pumpkin and sauté until golden for 2-3 minutes. Transfer to a plate. Repeat the same with the remaining vegetables 2 more times. In the last portion, add vinegar and let it evaporate slightly.

   Required ingredients:

   • Extra virgin olive oil: 5 tablespoon
   • Garlic: 2 cloves
   • Young zucchini: 500 g
   • Pumpkin Squash: 500 g
   • Balsamic vinegar: 2 tablespoons

3. Return all the vegetables to the pan and add oregano. Stir and serve at room temperature.

   Required ingredients:

   • Freshly chopped oregano leaves: 2 teaspoons