INGREDIENTS
•
1 small to medium yellow squash
•
1 small to medium zucchini
•
Salt
•
2 Tbsp extra virgin olive oil
•
2 Tbsp white wine vinegar
•
¾ tsp sugar
•
freshly ground black pepper to taste
•
1 small clove garlic, minced
•
¼ cup red onion, sliced and slices quartered
•
½ cup chopped sweet bell pepper (any combination of red, yellow, orange)
•
¼ cup pitted and sliced Kalamata olives
•
1 Tbsp finely chopped fresh parsley
•
1 Tbsp julienned fresh basil