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.
1
Slice the zucchini and pumpkin into thin slices. Cut the garlic into thin pieces.
- Baby zucchini (courgette): 500 g
- Summer 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.
- Extra virgin olive oil: 5 tablespoon
- Garlic: 2 cloves
- Baby zucchini (courgette): 500 g
- Summer squash: 500 g
- Balsamic vinegar: 2 tablespoons
3
Return all the vegetables to the pan and add oregano. Stir and serve at room temperature.
- Fresh chopped oregano leaves: 2 teaspoons
