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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.
This entry is related to the following products. Click on any of them for more information.
Tomato, Lettuce, Zucchini, Summer Squash, Basil, Chives, Tomato, Cherry, Tarragon,