Tomato and Squash Salad
From: V.R. Peterson – vmp@bigfoot.com
This salad is as appealing to the eye as it is to the taste buds.
The recipe calls for a minimal amount of oil, but you can eliminate
even that if you want and the dish will still be delicious.
1 lb (450 g) small yellow squash, or zucchini (courgettes),
or combination of both, sliced diagonally
1 lb (450 g) small, ripe tomatoes, cut in wedges
1/2 cup purple onion, sliced into narrow strips
1/4 cup packed fresh basil leaves
1/4 cup white wine vinegar
1+1/2 tsp olive oil
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Arrange squash in a steamer over boiling water.
Cover and steam 1 minute, then plunge into cold water to stop the cooking.
Drain well. Combine squash, tomatoes, onion, and basil in salad bowl.
In a small bowl combine the remaining ingredients.
Pour over the vegetables and toss gently.
Serve chilled or at room temperature.
Serves 4 to 6.

Tomato and Squash Salad Recipe

This attractive salad is just as enticing to the eye as it will be to your taste buds.

The recipe calls for a very small amount of oil, but you may wish to eliminate  as

the dish will still be delicious.

Serves 4 to 6 people.

1 lb (450 g) small yellow squash, or zucchini (courgettes),

or combination of both, sliced diagonally

1 lb (450 g) small, ripe tomatoes, cut in wedges

1/2 cup purple onion, sliced into narrow strips

1/4 cup packed fresh basil leaves

1/4 cup white wine vinegar

1+1/2 tsp olive oil

1 clove garlic, minced

Salt and freshly ground black pepper to taste

Arrange squash in a steamer over boiling water.

Cover and steam 1 minute, then plunge into cold water to stop the cooking.

Drain well. Combine squash, tomatoes, onion, and basil in salad bowl.

In a small bowl combine the remaining ingredients.

Pour over the vegetables and toss gently.

Serve chilled or at room temperature.

Filed under: Veggie Recipes

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