Tomato-Pattypan Squash Salad - cooking recipe

Ingredients

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)

Preparation

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.
Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
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!