Greek Cherry Tomato Salad

Name: Greek Cherry Tomato Salad
Yield: Serves 4 to 6
Cuisine: Europe, 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

Side Dishes
Europe
Greek
Fruits & Vegetables
Vegetables
Vegetarian
Salads

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

How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice.

SERVES 4 to 6

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