Though summer bounty of tomatoes has come and gone here in the Northeast, there are still enough options available to make this salad worthwhile. My supermarket had beautiful grape tomatoes on sale. The sweetness of the tomatoes was well balanced with the saltiness of the olives and rich tartness of the Feta.
The complete recipe is here. First put the sliced tomatoes into a bowl and add 1/4 teaspoon salt and 1/2 teaspoon sugar. Cover with plastic and let stand for 30 minutes. Use a salad spinner to remove juices and seeds, then strain the leftover juices. Simmer 1/2-cup of the tomato juices with 2 garlic cloves, 1/2 teaspoon dried oregano, 1 minced shallot, and 1 tablespoon red wine vinegar. Simmer for 8 minutes, then allow to cool for about 5 minutes, then whisk in 2 tablespoons olive oil and pepper to taste. Meanwhile peel and dice 1 small cucumber into 1/2-inch cubes, removing the seeds. Chop 1/2 cup Kalamata olives and 3 tablespoons parsley. Combine dressing, olives, cucumber and 4 ounces of crumbled feta cheese.
Overall, I’d give it 4-1/2stars. The Greek flavoring really comes through; a great salad. But there’s not much time left.
- The best looking tomatoes available were grape tomatoes; not cherry tomatoes. The only modification that Chris Kimball recommends for this substitution is to slice them in halves rather than quarters.
- The recipe says that it serves 4 to 6 people, but it would only serve 4 as a side dish. As a main course it made only 2-1/2 bowls; which worked out to be perfect for my family.
- If your supermarket sells loose olives in the deli section, then you can buy only the 2-1/2 ounces of Kalamata olives for about $1. Otherwise an entire jar will cost over $5.
- While the recipe has an option to make it without a salad spinner, you will not get enough tomato juice. I tried it, but had to run next door to borrow theirs in order to yield the 1/2-cup of tomato juice.
Rating: 4-1/2 stars.
How much work? Low/Medium.
How big of a mess? Low/Medium.
Started: 5:00 pm Ready: 6:00 pm.