WHY THIS RECIPE WORKS: Cherry tomatoes are sweet, juicy, and available year-round—and especially tempting during those cold winter months when summer seems eons away. We wanted an easy recipe that would make the most of their sweetness so we could enjoy fresh tomatoes anytime we wanted. Simply slicing cherry tomatoes in half and sprucing them up with vinaigrette resulted in a waterlogged salad with no flavor at all. To prevent this soggy, watery outcome, we quartered and salted them, and then took them for a spin in a salad spinner to remove as much of the jelly and seeds as possible. Reducing the jelly with red wine vinegar concentrated its flavor, and adding olive oil made for a dressing that brought the tomato flavor to the forefront. Cucumber contributed welcome crunch, while chopped olives and crumbled feta added a briny touch that brought the whole dish together.

Cherry Tomato Salad with Feta and Olives


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.

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