Recipe from Annie’s Eats

This was a really delicious, fresh tasting recipe.  Perfect for a hot summer day.  I can’t wait until I can make this with ingredients fresh from the garden! šŸ™‚

I halved this recipe for J and I, and it was the perfect amount for us.

Ingredients:
2 pints ripe cherry tomatoes, quartered
1/4 t salt
1/2 t sugar
2 cloves garlic, minced
1/2 t dry oregano
1 medium shallot, minced
1 T red wine vinegar
2 T EVOO
Pepper, to taste
Small cucumber, peeled, seeded and diced
4 ou feta, crumbled
1-2 T fresh parsley, minced

Directions:
Toss together the tomatoes, sugar and salt. Cover and let sit for 20 minutes.

Transfer the mixture to a salad spinner and spin to to remove seeds and excess liquid, about 1 minute. Return tomatoes to the bowl and set aside. (If you do not own a spinner, like me.  Place tomatoes in a bowl with a tight fitting lid and shake as hard as you can to separate the juice and seeds.)

Strain the liquid through a fine mesh strainer to extract about 1/2 c of juice.

In a small saucepan, combine the juice, garlic, oregano, shallot and red wine vinegar. Simmer until reduced, about 6-8 minutes.  Remove from heat and let cool to room temp.

Season to taste with pepper, and whisk in the EVOO.

Add the the juice mixture, cucumber, feta and parsley to the tomatoes and toss gently to combine.

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