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Squash and Tomato Basil Salsa

Serves 6
Time 40 min
A unique, end-of-season salsa made from fresh grape tomatoes, squash and basil in a light vinaigrette. Serve it over tofu, salmon or the protein of your choice, or scoop up with tortilla chips.
Ingredients
  • 20 red and yellow grape tomatoes
  • 1/2 medium zucchini
  • 1/2 medium yellow squash
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons champagne vinegar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup fresh basil, thinly sliced
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Exclusively for Prime members in select ZIP codes.

Method

Quarter tomatoes lengthwise.

Cut zucchini and yellow squash into 1/4-inch small pieces.

Combine tomatoes and squash.

Add oil, vinegar, salt and pepper and mix well.

Fold in fresh basil.

Let sit for about 30 minutes before serving to allow flavors to develop.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 20 red and yellow grape tomatoes
  • 1/2 medium zucchini
  • 1/2 medium yellow squash
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons champagne vinegar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup fresh basil, thinly sliced
Shop with Prime

Exclusively for Prime members in select ZIP codes.