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.

  • 3Servings


  • 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


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