This was so fresh and light. It was a great way to use all the small tomatoes from my garden. I found this recipe on Annies Eats. Ingredients:
4 cups cherry or grape tomatoes quartered
1/4 tsp salt
1/2 tsp sugar
2 cloves garlic, minced
1/2 tsp dried oregano
1 medium shallot, minced (I just used an onion)
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
black pepper
1 small cucumber, peeled, seeded, and diced into 1/2 inch chunks
4 oz feta cheese, crumbled
1-2 Tbsp fresh parsley, minced
Directions:
Combine the tomatoes, salt and sugar in a medium bowl; toss to combine. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed, about 1 minute. Return the tomatoes to the bowl and set aside. Strain the tomato liquid through a fine mesh strainer into a liquid measuring cup, pressing to extract as much liquid as possible.
Combine 1/2 cup of the tomato liquid with the garlic, oregano, shallot, and vinegar in a small saucepan set over medium heat. Simmer until the mixture is reduced, about 6-8 minutes. Remove from the heat and let cool to room temperature. Whisk in the oil, and season with pepper to taste.
Add the cucumber, feta, dressing and parsley to the bowl with the tomatoes. Toss gently and serve.
