SERVES 4 TO 6
If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket. Cut grape tomatoes in half along the equator (rather than quartering them). If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than ½ cup juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (the cooking time will be shorter).
2 |
pints ripe cherry tomatoes, quartered (about 4 cups; see note) |
½ |
teaspoon sugar |
Table salt |
|
1 |
medium shallot, minced (about 3 tablespoons) |
1 |
tablespoon red wine vinegar |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
½ |
teaspoon dried oregano |
2 |
tablespoons extra-virgin olive oil |
Ground black pepper |
|
1 |
small cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch pieces |
½ |
cup chopped pitted kalamata olives |
4 |
ounces feta cheese, crumbled (about 1 cup) |
3 |
tablespoons chopped fresh parsley leaves |
1. Toss the tomatoes, sugar, and ¼ teaspoon salt in a medium bowl; let 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 extract as much liquid as possible.
2. Bring ½ 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, 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.