Courgette Salad (Kolokythakia vrasta) Recipe

Posted in on the 12th September, 2012

Ingredients

  • 2 lbs (1 kilo) small courgettes, ends trimmed
  • 4 tblspns extra virgin olive oil
  • 1 crushed garlic clove
  • 2 tspns paprika
  • 1/2tspn each ground cumin and chilli powder
  • 3 tblspns lemon juice
  • 30 flat leaved parsley leaves, roughly chopped
  • 2-3 tbsp wine or sherry vinegar
  • a flurry of freshly chopped mint
  • sea salt
  • freshly ground black pepper

Humble courgettes do need a little help. A healthy addition of garlic and a smattering of tarragon helps sauteed courgettes; bold flavours such as feta cheese and sun-dried tomatoes boost the delicious courgette fritter; courgette soup made with chicken stock and plenty of freshly chopped parsley benefits from generous flakes of smoked salmon. Remember courgettes are the canvas, you add the colour. Think vibrancy – bold, bright, vivid flavours – and you will be delighted with your results of Greek Courgette Salad recipe (Kolokythakia vrasta).

Courgette salad recipe Directions:

Sprinkle the sliced courgettes with salt, and mix together with your hands in a colander. Leave for 20 minutes. Rinse briefly under cold running water and dry thoroughly with a tea towel, being careful not to crush the vegetable too much. Heat a very roomy frying pan or wok and fry the courgette slices in olive oil, in batches, until tinged golden, but do not over-cook. After each session, drain the courgettes in a colander, and when all is done, place in a roomy bowl. Add a little more oil to the frying pan and throw in the garlic. Cook till sizzling well and pour in the vinegar. Add back the courgettes for a moment or two and toss around with the mint. Season with black pepper and tip back into the bowl. Serve Greek Courgette Salad (Kolokythakia vrasta) at room temperature.

Original Courgette salad recipe yield: 4 servings

Some tips for making superior Courgette salad:

Use small courgettes for Greek Courgette Salad recipe (Kolokythakia vrasta) – ideal if you get a sudden flush of them in the garden. If you can only get larger ones, quarter lengthways and cut away the soft flesh core.

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