Greek Cherry Tomato Salad

Name: Greek Cherry Tomato Salad
Yield: Serves 4 to 6
Cuisine: Greek
Ingredients: 2 pints, cherry tomatoes, ripe, quartered (about 4 cups) (see note); , Table salt; 1/2 teaspoon, sugar; 2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1/2 teaspoon, dried oregano; 1 medium, shallot, minced (about 3 tablespoons); 1 tablespoon, red wine vinegar; 2 tablespoons, extra-virgin olive oil; , Ground black pepper; 1 small, cucumber, peeled, seeded, and cut into 1/2-inch dice; 1/2 cup, chopped pitted kalamata olives; 4 ounces, feta cheese, crumbled (about 1 cup); 3 tablespoons, chopped fresh parsley leaves

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Appears in Cook's Illustrated July/August 2008, America's Test Kitchen TV

SERVES4 to 6

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WHY THIS RECIPE WORKS

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 ...

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