Squash and Lemon Salad

6-8 zucchini/yellow squash
3 firm tomatoes
1 small tomato half
2 lemons
1 1/3 c. dry white wine
2/3 c. olive oil
juice of 1 lemon
2 cloves garlic, minced fine
1 tsp thyme or lemon thyme
salt and pepper

Slice squash into 1/4 inch rounds, tomatoes into wedges, arrange in concentric circles with a small tomato half at the center.
Skin 2 lemons, cut into wedges, remove seeds, scatter over squash. Add everything else. Bake for 25 minutes at 350. Taste to make sure it's still a little firm/crunchy. Serve cool, but not chilled, with fresh bread.

Source: Summer Food by Judith Olney, p. 88