Squash salad

Yet another recipe born from my desire to use up lots of squash we received from friends' gardens.

2 zucchini, cut in half length-wise and then sliced thinly
2 summer squash (the yellow ones), cut in half length-wise and then sliced thinly
1/2 red onion, diced
4 oz. crumbled feta cheese
1/2 pint grape tomatoes, cut in half
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
Juice of one lemon
1/4 -1/3 cup olive oil
2 tbsp. minced fresh basil
2 tbsp. minced fresh mint

Mix all of these together, at least 12-24 hours before you plan to serve so that the flavors can mingle and the squash can release some of its water and soften up a bit. Bring the bowl out of the fridge at least 45 minutes before you serve to remove some of the chill from the salad.