Pickled Squash and Heirloom Tomato Salsa

Spoon this over anything that needs some color, texture, and snap

Photo: Joe Lingeman; Food Styling: Anna Billingskog

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If your only image of salsa is one that’s blended into a consistent mixture, this is not that. What this pickled squash salsa is, however, is a chunky, piquant condiment with lots of color and texture. You’ll want to spoon it on to anything that could be improved with a little bit of vinegar acid and yellow squash snap.

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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Pickled Squash and Heirloom Tomato Salsa



  • 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. In a small bowl, whisk together vinegar and 2 tablespoons water. Add squash, season with salt 
(if desired), and let stand 10 minutes.

2. In another bowl, combine diced tomato, diced onion, and oil.

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

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
From 2014

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