Tomato and Squash Salad
1 lb (450 g) yellow squash, and/or zucchini (courgettes), 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.