Food & Cooking Recipes Salad Recipes Warm Summer Squash Salad 2.0 (16) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 12 Serves This dish can be made with only zucchini or only yellow squashes (instead of both) by using two pounds of either. Ingredients 3 to 5 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 4 medium zucchini (1 pound), very thinly sliced 4 medium yellow summer squashes (1 pound), very thinly sliced 2 tablespoons balsamic vinegar 2 teaspoons chopped fresh oregano, plus sprigs for garnish Directions Coat a large skillet with oil. Add a third of the garlic, and heat over medium-high heat until sizzling, 1 to 2 minutes. Add a third of the zucchini and yellow squashes, and cook until just wilted and browned around edges, 2 to 3 minutes. Transfer to a plate. Repeat twice with remaining garlic, zucchini, and yellow squashes. Stir in vinegar to last batch, and let evaporate slightly. Return all batches of zucchini and yellow squashes to skillet, and stir in oregano. Serve warm or at room temperature. Garnish with oregano sprigs. Print