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.