Spicy Balsamic Tomato Salad

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.

INGRIDIENT

½ pound tomatoes, cut into thin wedges

2 tablespoons balsamic vinegar, or more if needed

2 tablespoons rice vinegar, or more if needed

1 teaspoon dried basil, or to taste

¼ teaspoon ground ginger, or to taste

1 ¼ pounds chayote squash, thinly sliced

DIRECTION

Step: 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.

Step: 2

Drain off any excess liquid from the tomatoes, reserving the vinegar mixture. Do not rinse the tomatoes.

Step: 3

Combine tomatoes and chayote and serve with vinegar mixture as the dressing.