Every summer when I was growing up, my mom would simmer sliced zucchini with onions, oregano, and tomato sauce. What I didn’t know until recently was that she added a secret ingredient to the mix: curry powder. That combination of ingredients inspired this salad.
You might have noticed that I add olives and chili sauce or chiles to many recipes. It is the brininess of the olives and the spiciness of the chiles that enhance the overall flavor of whatever I’m making. This recipe has both, and you get to decide how much of each to add.
Curried summer squash salad with olives and almonds
- assorted green and yellow summer squash, such as pattypan, zucchini, and crookneck
- olive oil
- onion, sliced in half-moons
- mushrooms, sliced
- fresh tomato, chopped
- Sriracha chili sauce (optional)
- dried or fresh oregano
- curry powder
- broth or water
- pitted green olives, such as Manzanilla, whole or chopped
- green onion, sliced
- jalapeño chile, sliced (optional)
- cilantro, chopped
- slivered toasted almonds
- Cut summer squash into similar size pieces.
- Heat oil in a large frying pan. Add onion and mushrooms. Cover and cook until the onions are translucent and the mushrooms give off their liquid. Add squash, tomato, and Sriracha if using. Cook, covered, stirring occasionally, until squash begin to soften. Add oregano, turmeric, and curry powder, and simmer until squash is fully cooked. Add broth or water if vegetables begin to stick to pan.
- Let squash mixture cool to room temperature. Transfer to a large bowl. Toss with olives, green onion, jalapeño if using, cilantro, and almonds. Adjust seasonings and season to taste with salt and pepper.