Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Summer Squash and Tomato Salad
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 8 servings
Directions
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
