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	Small yellow squash or zucchini, or combination of both, sliced diagonally
1	lb	Small ripe tomatoes, cut into 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 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