Tomato and Squash Salad

From: V.R. Peterson – vmp@bigfoot.com
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
Salt and freshly ground black pepper to taste
Arrange squash in a steamer over boiling water.
Cover and steam 1 minute, then plunge into cold water to stop the cooking.
Drain well. Combine squash, tomatoes, onion, and basil in salad bowl.
In a small bowl combine the remaining ingredients.
Pour over the vegetables and toss gently.
Serve chilled or at room temperature.

Serves 4 to 6.