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Tomato Squash Salad Recipe

Tomato  Squash Salad Recipe

Tomato and Squash Salad

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


1. Salt and freshly ground black pepper to taste Arrange squash in a steamer over boiling water.
2. Cover and steam 1 minute, then plunge into cold water to stop the cooking.
3. Drain well. Combine squash, tomatoes, onion, and basil in salad bowl.
4. In a small bowl combine the remaining ingredients.
5. Pour over the vegetables and toss gently.
6. Serve chilled or at room temperature.

Serves 4 to 6.

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