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.
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.
Per Serving: 21 calories; protein 0.9g; carbohydrates 4.9g; fat 0.2g; sodium 3.8mg.