Tomatoes with their sweetness, acidity, and firm but tender texture are perfect for a salsa or chopped salad. Fresh Tomato Salsa is a crowd-pleaser that’s perfect for a crowd. We use a simple method to solve the problem of watery salsa: draining the diced tomatoes (skin, seeds, and all) in a colander. Then we fix the spotlight on the supporting ingredients in a typical salsa, like red onion, jalapeno, and lime juice, to add authentic flavor and contrasting textures to the mix.
Greek Cherry Tomato Salad contains a bold mix of flavors. For a cherry tomato salad recipe that wasn’t soggy, it was necessary to get rid of some of the tomato juice without throwing away flavor. So we quartered, salted, and drained the tomatoes before whirling them in a salad spinner to separate the seeds and jelly from the flesh. After we strained and discarded the seeds, we reduced the jelly to a flavorful concentrate, reuniting it with the tomatoes, minus the excess liquid. Add to that authentic flavors like kalamata olives, feta cheese, and oregano and this dish goes from garden salad to Greek.