Zucchini salad (Κολοκυθοσαλάτα)

Ingredients

• 4 zucchini, medium size
• 1/2 tsp salt
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dry oregano
• 1/2 tsp salt

Instructions

1. 1

   Wash your zucchini well and place them in a pot large enough to hold them. Cover the zucchini with water, add the 1/2 teaspoon salt and bring to a boil.

2. 2

   Lower the heat to medium, and boil the zucchini with the pot covered for approximately 10 minutes, until a fork can be easily inserted into the zucchini.

3. 3

   Transfer the zucchini carefully into a bowl of cold water. When the zucchini are cool enough to handle, transfer them to a cutting board, cut off the stem ends and discard. Then, cut the zucchini into 1 inch thick rounds.

4. 4

   Arrange the zucchini slices onto a serving platter or bowl. The zucchini slices can overlap a little but try not to have them too crowded on a small plate. Drizzle the olive oil and red wine vinegar over the zucchini. Sprinkle with the dry oregano and the additional salt.

5. 5

   Serve either cold from the refrigerator or at room temperature.

6. 6

   Enjoy!