Cherry Tomato SaladPosted: May 26, 2010
Nothing better than a summertime afternoon bbq’ing and enjoying the great weather! That is what we did today. Grilled great lemon chicken kabobs and paired it with this great recipe. Light, perfect pairing for grilled foods and will make the best side dish to all your summer outdoor get togethers!
2 pints ripe cherry tomatoes, quartered (about 4 cups)–I used grape tomatoes and they worked fine
¼ tsp. salt
½ tsp. sugar
2 cloves garlic, minced or pressed
½ tsp. dried oregano
1 medium shallot, minced
1 tbsp. red wine vinegar
2 tbsp. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and diced into ½-inch chunks
4 oz. feta cheese, crumbled (about 1 cup)
1-2 tbsp. fresh parsley, minced
Combine the tomatoes, salt and sugar in a medium bowl; toss to combine. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed, about 1 minute. Stir to redistribute the tomatoes during spinning as needed. Return the tomatoes to the bowl and set aside. (If you don’t have a salad spinner, put the tomatoes in a bowl, cover tightly with plastic wrap and gently shake the bowl to remove the excess seeds and liquid.) Strain the tomato liquid through a fine mesh strainer into a liquid measuring cup, pressing to extract as much liquid as possible.
Combine ½ cup of the tomato liquid with the garlic, oregano, shallot and vinegar in a small saucepan set over medium heat. Simmer until the mixture is reduced, about 6-8 minutes. Remove from the heat and let cool to room temperature. Whisk in the oil, and season with pepper to taste.
Add the cucumber, feta, dressing and parsley to the bowl with the tomatoes. Toss gently and serve.