International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Salads and Dressings
Contributed by Vegetarians and Vegans from around the world
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Tomato and Squash Salad

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 (450 g) small yellow squash, or zucchini (courgettes), or combination of both, sliced diagonally
  • 1 lb (450 g) small, ripe tomatoes, cut in 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 black 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.