This was a great way for me to use up the bounty of tomatoes and cucumbers I had. I loved the tangy tomatoes with the feta cheese.
Greek Cherry Tomato Salad
Source: Cook's Illustrated
2 pints ripe cherry tomatoes, quartered (about 4 cups)
1/2 tsp. sugar
2 medium garlic cloves, minced or pressed
1/2 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 cut into 1/2-inch dice
1/2 cup chopped pitted kalamata olives
4 oz. feta cheese, crumbled
3 Tbsp. chopped parsley
Toss tomatoes, 1/4 tsp. salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquids have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
Bring 1/2 cup tomato liquid, garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 Tbsp., 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 tsp. salt.
Add cucumber, olives, feta, dressing and parsley to bowl with tomatoes, toss gently and serve.