This is adapted from Cooks Illustrated magazine. The key here is to extract and reduce the tomato juices, then add them back in the dressing. It takes a little longer than your average tomato and cucumber salad, but it's really good. This method also makes a nice fresh pasta sauce with really great tomato flavor. Yum.
4 cups chopped tomatoes
salt
1/2 tsp sugar
2 garlic cloves, minced
1/2 tsp dried oregano
1 shallot, minced
1 tbsp red wine vinegar
2 tbsp olive oil
ground black pepper
1 small cuke, diced
1/2 c chopped kalamata olives
4 oz feta cheese, crumbled
3 tsp fresh parsley, chopped
- Toss the tomatoes, 1/4 tsp salt, and sugar in a bowl, then let stand for 30 minutes. Cover tightly with plastic wrap and shake gently to loosen seeds and juice, then strain, or place in a salad spinner and spin all the goop out. You should have about 1/2 cup goop.
- Simmer the 1/2 cup tomato goop, oregano, shallot, garlic, and vinegar in a small saucepan. Reduce to 3 tablespoons, 6-8 minutes. Let cool, then whisk in oil, and season with salt and pepper to taste
- Mix cukes, olives, feta, tomatoes, and dressing - and enjoy!
salt
1/2 tsp sugar
2 garlic cloves, minced
1/2 tsp dried oregano
1 shallot, minced
1 tbsp red wine vinegar
2 tbsp olive oil
ground black pepper
1 small cuke, diced
1/2 c chopped kalamata olives
4 oz feta cheese, crumbled
3 tsp fresh parsley, chopped
- Toss the tomatoes, 1/4 tsp salt, and sugar in a bowl, then let stand for 30 minutes. Cover tightly with plastic wrap and shake gently to loosen seeds and juice, then strain, or place in a salad spinner and spin all the goop out. You should have about 1/2 cup goop.
- Simmer the 1/2 cup tomato goop, oregano, shallot, garlic, and vinegar in a small saucepan. Reduce to 3 tablespoons, 6-8 minutes. Let cool, then whisk in oil, and season with salt and pepper to taste
- Mix cukes, olives, feta, tomatoes, and dressing - and enjoy!