Ingredients
- 2 pints cherry tomatoes, quartered
- 1/2 teaspoon sugar
- table salt
- 1 medium shallot, minced
- 1 tablespoon red wine vinegar
- 2 medium garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 small cucumber, peeled, halved lengthwise, seeded and cut into 1/2-inch pieces
- 1/2 lb. pitted kalamata olives
- 4 ounce feta cheese
- 2 tablespoons chopped parsley
Preparation
Step 1
1. Toss the tomatoes, sugar and 1/4 teaspoon salt in a medium bowl; lwt stand for 30 minutes, Transfer the tomatoes to a salad spinner and spin until the seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute the tomatoes several times during spinning. Return the tomatoes to the bowl and set aside. Strain the tomato liquid through a fine mesh strainer into a liquid measuring cup, pressing on the solids to remove as much liquid as possible.
2. Bring 1/2 cup of the tomato liquid (discard any extra), the shallot, vinegar, garlic and oregano to a simmer in a small saucepan over medium heat. Simmer until reduced to 3 tablespoons, about 6 to 8 minutes. Transfer the mixture to a small bowl, and cool to room temperature, about 5 minutes. Whisk in the oil until combined and season with salt and pepper to taste.
3. Add the cucumber, olives, feta, parsley and dressing to the bowl with the tomatoes; toss gently and serve.