Submitted by: Courtney
This is a great way to use up zucchini if your garden provides a little too much in the summer months!
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 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.