Tomato and squash salad

1 Servings

Ingredients

Quantity Ingredient
1 pounds Small yellow squash or zucchini*; sliced diagonally
1 pounds Small ripe tomatoes; cut in wedges
½ cup Purple onions; slice narrow strips
¼ cup Packed fresh basil leaves
¼ cup White wine vinegar
½ tablespoon Olive oil
1 Clove garlic; minced
Salt and freshly ground pepper; to taste

Directions

* courgettes zucchini. Or any combination of the squash and zucchini 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.

NOTES : The recipe calls for a minimal amount of oil, but you can eliminat= e even that if you want and the dish will still be delicious. Bon appetit fr= om the Chef and staff at World Wide Recipes Recipe by: World Wide Recipes: TheChef@...

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 24, 1998

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