I saw this Cherry Tomato Salad recipe on Bridget's blog back in March and starred it. I was waiting for the day I could make it with cherry tomatoes grown from my garden. It was so hard to wait because I saw the recipe on so many other cooking blogs as the months went on, but I made myself wait. I knew if I made it with my own tomatoes, I'd feel so accomplished!
So finally, a week ago after coming home from a Memorial Day vacation, I saw my tomato cherry trees studded with red gems, and I knew it was time! If you'd like to see my garden, you can visit the blog here!
So this salad combines so many of my favorite things, cucumbers, kalamata olives, feta, and fresh herbs. It really highlights the amazing little cherry tomato, sweet, fresh and bursting with flavor. The hardest part for me making this salad was to not pop the tomatoes in my mouth as I was cooking!
Greek Cherry Tomato Salad
adapted from Cooks Illustrated via Bridget at The Way the Cookie Crumbles
2 pints cherry tomatoes, halved
1/2 tsp. sugar
2 medium garlic cloves, pasted
1/2 tsp. dried oregano
1 medium shallot, quartered and thinly sliced and
2 tbsp. red wine vinegar
1 tbsp. EVOO
Ground black pepper
1 English cucumber, diced
1/2 c. chopped kalamata olives
4 oz. finely diced Feta
2 tbsp. chopped fresh basil
1 tsp. chopped fresh oregano
Toss the tomatoes, 1/4 tsp. salt and sugar in a bowl, let stand for 30 minutes.
Transfer tomatoes to a colander above a bowl to catch liquids, toss to drain liquid into bowl.
Return tomatoes to a bowl and set aside.
Strain the tomato liquid through a fish mesh strainer into a liquid measuring cup.
Bring 1/2 c. tomato liquid, garlic, oregano, shallot and vinegar to a simmer in a small saucepan over medium heat.
Simmer until mixture is reduced to 3 tbsp., about 6-8 minutes.
Transfer to a small bowl, cool to room temperature.
Whisk in oil and pepper, taste and season with salt.
Add cucumber, olives, feta, dressing and basil to the bowl with tomatoes, toss gently and serve.