Light salad "Kalokeri", which is easily prepared from the last harvest of squash

I tried Kalokeri salad for the first time. And, having appreciated the taste of the savory dish, he became interested in its unusual name. The hostess could not satisfy my curiosity, and a search on the Internet found nothing but the Greek kαλοκαίρι (summer). Well, the hypothesis of the Mediterranean origin of this bright salad has a right to exist. And we, having turned the calendar, prepare a salad from the shores of sunny Greece and remember with nostalgia the past summer.

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Kalokery Salad Ingredients

• 2 zucchini
• 1 carrot
• 1 sweet pepper
• 3 cloves of garlic
• 50ml vegetable oil
• 1.5 tbsp apple cider vinegar or lemon juice
• 1 tsp sugar
• 1 tsp paprika
• 1 tbsp sesame
• coriander
• parsley

Preparation

1. Cut the zucchini with a vegetable peel into thin strips.
   
   
   
2. Mix the zucchini with salt and leave for 15 minutes to let the juice go.
3. In the same way, cut peeled carrots.
   
   
   
4. Cut the sweet pepper with straw.
5. Heat the vegetable oil in the pan. Add coriander and paprika to it. Hold a few minutes for the spices to fully reveal their taste.
   
   
   
6. Mix in a bowl of carrots, pepper and slightly squeezed zucchini.
7. Add the crushed garlic and heated butter with spices.
   
   
   
8. Pour finely sliced parsley, sugar and pre-roasted sesame seeds.
   
   
   
9. Pour the vinegar, stir the salad and let it brew for a couple of hours. More details about the preparation process can be found by watching the video.
   
   
   
10. Bon appetit and new culinary discoveries!

Despite the simplicity of the ingredients, the salad is very tasty. If you add green cilantro instead of parsley, soy sauce, sliced long and fine cucumbers, it will be quite Asian.