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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.

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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.

Servings
3

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
  • Cholesterol Content 0 mg
  • 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