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  Tomato Pattypan Salad



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4 medium-sized tomatoes, variety of colors
8 very small pattypan squash
1 Tablespoon lemon zest, julienned
1/4 cup each olive oil, lemon juice, apple cider vinegar and honey
1 teaspoon dried thyme or 2 teaspoons fresh thyme
Dash each salt and pepper

Cut tomatoes in half horizontally and then cut each half into 4 quarters.
Set aside in a colander to drain.
Cut pattypan squash into quarters, about the same size as tomato pieces.
Steam squash until just tender. Set aside to cool.
Combine remaining ingredients to create dressing and stir well.
Placed drained tomatoes and steamed squash in serving bowl.
Coat with dressing and let marinate at room temperature for an hour before serving.
Cover and refrigerate leftovers.

Copyright © 2017 Stefanie Samara Hamblen