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Heirloom Tomato and Pickled Yellow Squash Salsa

This recipe calls for a large, underripe heirloom tomato to give it a firm texture that will stand up to the pickled squash. A yellow or orange heirloom tomato will give it a particularly sunny color, but an underripe heirloom of any color should taste just as nice.

Ingredients: 

Ingredients: 

Ingredient Line: 
¼ cup white balsamic vinegar
Ingredient Line: 
1 5-oz. yellow squash, halved lengthwise and sliced ⅛-inch-thick
Ingredient Line: 
1 16-oz. underripe heirloom tomato, cored and diced
Ingredient Line: 
½ cup finely diced red onion
Ingredient Line: 
1 ½ Tbs. olive oil

Instructions: 

1. Whisk together vinegar and 2 Tbs. water in small bowl. Add squash, season with salt 
(if desired), and let stand 10 minutes.

2. Meanwhile, stir together tomato, onion, and oil in bowl.

3. Drain squash well; stir into diced tomato mixture. Season with salt and pepper, if desired. Let stand 5 to 10 minutes.

Nutrition Information: 

Calories: 
28
Protein: 
<1 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
Carbohydrates: 
3 g
Cholesterol: 
0 mg
Sodium: 
4 mg
Fiber: 
<1 g
Sugar: 
2 g
Yield: 
Makes 3 cups

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