2 tablespoons olive oil, divided
4 cloves garlic, minced
1 large yellow squash, diced
1 cup arugula, chopped
3 cups roma (plum) tomatoes, drained
1 cup grated Parmesan cheese
1/4 cup olive oil, divided
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
In a large bowl, combine the olive oil, garlic, yellow squash, arugula, tomatoes, Parmesan cheese, and 2 tablespoons olive oil. Adjust the amount of olive oil, salt, and lemon juice to taste. Cover, and refrigerate until ready to use.
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