Greek Tomato and Cucumber Salad
Concentrated tomato vinaigrette elevates this Mediterranean classic
Why This Recipe Works
This technique concentrates the natural sugars of the tomatoes by reducing their juices into a syrupy base for the dressing. Spinning the tomatoes ensures the salad stays crisp and vibrant without watering down the vinaigrette.
Instructions
Toss the tomatoes, sugar, and salt in a large bowl. Let the mixture stand for 30 minutes to allow the salt to draw out the moisture.
Transfer the tomatoes to a salad spinner and spin for about 1 minute to strip away the seeds and excess liquid, stopping to redistribute them a few times. Strain the resulting liquid through a fine-mesh strainer and reserve a portion for the dressing, discarding any extra, then return the tomatoes to the bowl.
Combine the reserved tomato liquid, shallot, garlic, vinegar, and oregano in a small saucepan over medium heat. Simmer until the mixture has reduced significantly to a syrupy consistency.
Transfer the reduction to a small bowl and let it cool. Whisking constantly, slowly drizzle in the oil until the dressing is smooth and emulsified, then season with salt and pepper.
Add the cucumber, olives, feta, and parsley to the bowl with the tomatoes. Drizzle with the dressing and toss gently to coat before serving.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately; the tomatoes will release more liquid if stored.
