Tomato-Pattypan Squash Salad

• 2 cups baby pattypan squash (and or or baby zucchini or yellow squash)
• 4 cups tomatoes (and or yellow currant tomatoes)
• snipped fresh basil
• 2 tablespoons snipped fresh tarragon
• 2 tablespoons snipped fresh chives (or scallions)
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar (or red wine)
• 1 tablespoon lemon juice (or lime)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• lettuce, of choice (optional)

1. Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
2. Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
3. In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!

baby pattypan, tomatoes, fresh basil, tarragon, fresh chives, extra virgin olive oil, balsamic vinegar, lemon juice, salt, black pepper

Taken from www.food.com/recipe/tomato-pattypan-squash-salad-164079 (may not work)