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Spicy Balsamic Tomato Salad

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"This salad goes well with both Mexican/Latin American food and Italian/Mediterranean food. It bursts with balsamic-ginger spiciness, tomato sweetness, and chayote cooling."
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1 h 15 m servings 21 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. 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.
  2. Drain off any excess liquid from the tomatoes, reserving the vinegar mixture. Do not rinse the tomatoes.
  3. Combine tomatoes and chayote and serve with vinegar mixture as the dressing.


  • Cook's Note:
  • Substitute cucumber for the chayote, if desired.

Nutrition Facts

Per Serving: 21 calories; 0.2 g fat; 4.9 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 4 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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