Tomato-pattypan Squash Salad

Total Time: 25 mins
Preparation Time: 20 mins
Cook Time: 5 mins

Ingredients

• Servings: 8


• 2 cups baby pattypan squash (and or or baby zucchini or yellow squash)


• 4 cups tomatoes (and or yellow currant tomatoes)


• snipped fresh basil


• 2 tablespoons snipped fresh tarragon


• 2 tablespoons snipped fresh chives (or scallions)


• 1/4 cup extra virgin olive oil


• 1/4 cup balsamic vinegar (or red wine)


• 1 tablespoon lemon juice (or lime)


• 1/4 teaspoon salt


• 1/8 teaspoon black pepper


• lettuce, of choice (optional)

Recipe

• 1 cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. drain. cool vegsetables by adding cold water and ice cubes to pan; drain well.


• 2 combine the drained squash, tomatoes and herbs in a serving bowl. add lettuce of choice if desired.


• 3 in a screw top jar, combine remaining ingredients. cover and shake well. add half to salad; toss to coat. season to taste with additional salt and pepper, if desired. pass the remaining dressing enjoy!