Greek Cherry Tomato Salad

Greek Cherry Tomato Salad
Sharee Fotheringham

2 pints cherry tomatoes, quartered
salt
½ t. sugar
2 med. garlic cloves, minced or pressed
½ t. dried oregano
1 med. shallot, minced
1 T. red wine vinegar
2 T. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and cut into ½ inch die
½ cup chopped pitted kalamata olives
4 ounces feta cheese, crumbled
3 T. chopped fresh parsley leaves

Toss tomatoes, ¼ t. salt and sugar in med. bowl. Let stand for 30 min. Transfer tomatoes to sald spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Stir to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

Bring ½ c tomato liquid, (discard extra) garlic, oregano, shallot and vinegar to simmer in small saucepan over med. heat. Simmer until reduced to 3 T., 6 to 8 min. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combned. Taste and season with up to 1/8 t. table salt.

Add cucumber, olives, feta, dressing and parsley to bowl with tomatoes, toss gently and serve.