Heat 2 Tbsp. olive oil in a large skillet over medium-high heat.

Add onion and garlic, saute until transparent, about 5 minutes, stirring constantly.

Remove onion and garlic mixture from the skillet.

Add 2 Tbsp. olive oil to the skillet.

Add green peppers and saute until tender-crisp, about 5 minutes.

Put peppers in a bowl with the onion and garlic mixture.

Add 2 Tbsp. olive oil to the skillet.

Add yellow squash and zucchini, saute until tender-crisp, about 5 minutes.

Return peppers, onions, and garlic to the skillet with squash and zucchini.

Stir in basil, coriander, bay leaf, salt, pepper, lemon juice, and white wine.

Mix well and bring to a boil over high heat.

Layer sliced tomatoes on top.

Cover the skillet and simmer for 5 minutes.

Turn the salad into a shallow serving dish, cover, and chill for at least 4 hours, or preferably overnight.

Before serving, uncover, toss lightly, and sprinkle with minced parsley.

Serve cold.