Heirloom Tomato and Pickled Yellow Squash Salsa

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    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.

    • 3Servings

    Ingredients

    • 1/4 cup white balsamic vinegar
    • 1 5-oz. yellow squash, halved lengthwise and sliced 1/8-inch-thick
    • 1 16-oz. underripe heirloom tomato, cored and diced
    • 1/2 cup finely diced red onion
    • 1 1/2 Tbs. olive oil

    Preparation

    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
    • Carbohydrate Content: 3 g
    • Fat Content: 2 g
    • Fiber Content: 0.5 g
    • Protein Content: 0.5 g
    • Saturated Fat Content: 0.5 g
    • Sodium Content: 4 mg
    • Sugar Content: 2 g

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