Squash & Tomato Basil Salsa

• 20 red and yellow grape tomatoes
• 12 medium zucchini (approx 3/4 cup diced)
• 12 medium yellow squash (approx 3/4 cup diced)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons champagne vinegar
• 14 teaspoon salt
• 18 teaspoon ground black pepper
• 14 cup fresh basil, julienne (thinly sliced)

1. *all zucchini can be used in place of yellow squash.
2. Quarter the tomatoes lengthwise.
3. Dice the zucchini and yellow squash into 1/4-inch small pieces.
4. Combine the tomatoes and squash.
5. Add the oil, vinegar, salt and pepper and mix well.
6. Fold in the fresh basil.
7. Let sit for about 30 minutes before using to allow the flavors to develop.

red, zucchini, yellow squash, extra virgin olive oil, champagne vinegar, salt, ground black pepper, fresh basil

Taken from www.food.com/recipe/squash-tomato-basil-salsa-180663 (may not work)