• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 pint yellow cherry tomatoes
• 1/2 pint red cherry tomatoes
• 2 tablespoons Dijon mustard
• 3 tablespoons balsamic vinegar
• 1/4 small red onion, grated
• 1/4 cup extra virgin olive oil (EVOO)
• Salt and freshly ground black pepper

In a medium size bowl, toss together the zucchini, squash and tomatoes.

In a small bowl, combine the Dijon mustard, balsamic vinegar and the onion.

Whisk the EVOO into the mustard mixture until combined. Season with salt and pepper and pour over the vegetables.

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