Recipe: Squash and Tomato Salad

I had this salad at a friend's party and had to get the recipe. It's a great alternative to hot veggies as a side dish during the summer and a great dish to bring to a party. It's also healthy for the little ones...if they give it a try.

3 ½ cups sliced yellow squash
1 pint grape tomatoes (cut in half )
½ cup purple onion (thin vertical slices)
¼ cup fresh basil chopped (less if you use dried basil)
½ cup crumbled feta cheese
¼ cup white wine vinegar
1 ½ teaspoons olive oil
⅛ teaspoon salt
Dash of pepper
1 garlic clove, minced

1. Blanch squash (instructions below). Combine with tomatoes, onion, feta cheese and basil. Set aside.
2. Combine remaining ingredients - vinegar, olive oil, salt, pepper and garlic in a separate bowl. Stir well.
3. Pour over vegetables. Toss gently.
4. It's better if you let the salad marinate for 12-24 hours.

How to Blanch Squash
I had to google it, so I figured I'd provide blanching instructions for you.
1. Put sliced squash in basket and lower into boiling water. Cover and return to boil.
2. Boil for three minutes.
3. Remove basket and plunge into ice cold water for about three minutes.
4. Drain all excess water.