Servings: 4-6


  • 450g courgettes
  • 450g 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


  1. Arrange courgettes in a steamer over boiling water. Cover and steam 1 minute, then plunge into cold water to stop the cooking. Drain well.
  2. Combine squash, tomatoes, onion, and basil in salad bowl. In a small bowl combine the remaining ingredients. Pour over the vegetables and toss gently.
  3. Serve chilled or at room temperature.