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Ingredients1 h 15 m servings 21 cals
Original recipe yields 8 servings
- Place tomatoes in a large bowl; add equal amounts balsamic vinegar and rice vinegar until tomatoes are covered. Season with basil and ginger; stir. Let sit, stirring every 15, until flavors, combine, about 1 hour.
- Drain off any excess liquid from the tomatoes, reserving the vinegar mixture. Do not rinse the tomatoes.
- Combine tomatoes and chayote and serve with vinegar mixture as the dressing.
- Cook's Note:
- Substitute cucumber for the chayote, if desired.
Per Serving: 21 calories; 0.2 g fat; 4.9 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition