Cherry Tomato And Watermelon Salad
If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes, avoiding pale, unripe ones. the amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).
Steps
Toss tomatoes , 1 / 4 teaspoon salt , and sugar in medium bowl.
Let stand for 30 minutes.
Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed , 45 to 60 seconds , stirring to redistribute tomatoes several times during spinning.
Return tomatoes to bowl and set aside.
Strain tomato liquid through fine-mesh strainer into liquid a measuring cup , pressing on solids to extract as much liquid as possible.
Bring 1 / 2 cup tomato liquid , shallot , and vinegar to simmer in small saucepan over medium heat.
Simmer until reduced to 3 tablespoons , 6 to 8 minutes.
Transfer mixture to small bowl and cool to room temperature , about 5 minutes.
Whisk in oil and pepper to taste until combined.
Taste and season with up to 1 / 8 teaspoon table salt.
Add the drained watermelon , mint , feta , and dressing to bowl with tomatoes.
Toss gently and serve.
Ingredients
cherry tomatoes, salt, sugar, shallots, white wine vinegar, vegetable oil, ground black pepper, watermelon, feta cheese, mint leaves