Ingredients
2 cups grape or cherry tomatoes2 small zucchini, coarsely chopped2 small yellow summer squash, coarsely chopped2 tablespoons minced fresh cilantro5 tablespoons white wine vinegar3 tablespoons sugar1 teaspoon Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons olive oil
Preparation
In a large bowl, combine the tomatoes, zucchini, yellow squash and cilantro. In a blender, combine the vinegar, sugar, mustard, salt and pepper. White processing, gradually add oil. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 20 minutes.
