All-American Cherry Tomato Salad

By Patlynn

Ingredients

• 2 pints cherry tomatoes , quartered (see note)
• 1/2 teaspoon sugar
• Salt and pepper
• 1 tablespoon cider vinegar
• 1 minced shallot
• 2 tablespoons extra virgin olive oil
• 8 ounces cheddar cheese , cut into 1/2-inch cubes
• 3 tablespoons chopped fresh parsley
• 1 tablespoon maple syrup
• 6 slices bacon , cooked and crumbled

Details

Servings 4

Preparation

Step 1

1. SALT TOMATOES Toss tomatoes, sugar, and 1/4 teaspoon salt in a large bowl. Let stand for 30 minutes. Transfer tomatoes and any accumulated liquid to a salad spinner and spin to remove seeds and liquid. Return tomatoes to bowl. Pour tomato liquid through fine-mesh strainer set over saucepan, pressing on solids to extract juice. (You should have about 1/2 cup liquid.)

2. MAKE DRESSINGS Add vinegar and shallot to pan with tomato liquid and simmer over medium heat until reduced to 3 tablespoons, about 5 minutes. Cool to room temperature, then whisk in oil.

3. DRESS SALAD Add cheese, parsley, and cooled dressing to bowl with tomatoes and toss to combine. Stir in maple syrup and bacon. Season with salt and pepper. Serve.