Heirloom Tomato and Pickled Yellow Squash Salsa

Ingredients:
- 1/4 cup white balsamic vinegar
- 1 5-oz. yellow squash, halved lengthwise and sliced 18-inch-thick
- 1 16-oz. underripe heirloom tomato, cored and diced
- 1/2 cup finely diced red onion
- 1 1/2 Tbs. olive oil

Directions:
- Whisk together vinegar and 2 Tbs.
- water in small bowl.
- Add squash, season with salt (if desired), and let stand 10 minutes.
- Meanwhile, stir together tomato, onion, and oil in bowl.
- Drain squash well; stir into diced tomato mixture.
- Season with salt and pepper, if desired.
- Let stand 5 to 10 minutes.