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Tomato-Squash Salad

8 oz. baby patty pan squash and/or baby zucchini (about 2 cups)
2 pints red and/or yellow grape tomatoes (about 4 cups)
1 to 2 cups fresh arugula or romaine lettuce, coarsely torn
2 tablespoons snipped fresh basil, tarragon and/or chives
¼ cup olive oil
¼ cup red wine vinegar or champagne vinegar
1 tablespoon lime or lemon juice
¼ teaspoon salt
1/8 teaspoon ground black pepper

1. In a large saucepan cook squash, covered, in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegetables by adding cold water and ice cubes to pan. Drain well.
2. In a serving bowl combine the drained squash, tomatoes, arugula and herbs. In a screw-top jar, combine remaining ingredients. Cover; shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper. Pass remaining dressing.