Summer Squash and Tomatoes with Basil

everydaymaven.com
serves 4
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Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 1/2 pounds summer squash, quartered and cut into 1/4" thick pieces
• 3/4 teaspoon kosher salt, divided
• 10 to 12 turns freshly ground black pepper
• 3/4 pound ripe tomatoes, cut into bite sized pieces
• handful fresh basil leaves, cut into chiffonade​

Preparation

1. Clean squash, quarter and slice into 1/4" thick pieces.
2. Cut tomatoes into bite sized pieces, removing any hard white cores. You do not have to remove the seeds unless you are using large beefsteak type tomatoes.
3. To chiffonade the basil leaves, lay the leaves flat in a pile, roll them from top to bottom and then thinly slice across the "roll". Here is a great tutorial .
4. Heat a large frying pan over medium heat. Once hot add oil, squash and 1/2 teaspoon of the kosher salt along with freshly ground black pepper.
5. Cook, stirring occasionally, for 8 to 10 minutes until squash are beginning to look translucent and fork tender.
6. Add tomatoes, remaining 1/4 teaspoon of kosher salt and cook an additional 3 to 4 minutes, stirring frequently.
7. Remove from heat, stir in basil, adjust salt and pepper to taste, serve immediately and Enjoy!