A hearty fresh zucchini, yellow squash and ripe tomato salad with a splash of Parmesan dressing.

2 c. (2 med.) sliced 1/8 inch zucchini
2 c. (2 med.) halved lengthwise, sliced 1/8 inch yellow squash
1/4 c. grated Parmesan cheese
1/2 c. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil leaves
2 tbsp. vegetable oil
1/2 tsp. minced fresh garlic
1/2 c. sliced 1/8 inch red onion, separated into rings
2 med. ripe tomatoes, cut into wedges

In 2 quart saucepan place zucchini and yellow squash; add enough water water to cover. Cook over medium high heat until water comes to a full boil. Boil 1 to 2 minutes, drain. Rinse with cold water. In large bowl stir together remaining ingredients except onions and tomatoes. Add zucchini, yellow squash, onion and tomatoes; toss to coat.

(Allentown-Trinity)