1 yellow summer squash
1 zucchini
2 green onions, sliced
2 tbsp. olive oil, extra virgin
1-2 tbsp. Balsamic vinegar
1/4 tsp. salt; optional
1/4 tsp. pepper
2 sliced tomatoes

Cut squash in half lengthwise; then into 1/4 inch slices. Mix remaining ingredients, and toss squash in the dressing. Spoon over 2 sliced tomatoes. Sprinkle with chopped parsley. Makes 4 servings. Better if made several hours ahead, before spoon on tomatoes.