Ingredients:
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)
Directions:
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.
Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
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!
Servings: 8
Time preparation: 20 min.
Time total: 25 min.