Greek Cherry Tomato Salad

If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes. Cut grape tomatoes in half along the equator (rather than quartering them). If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. 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 (the cooking time will be shorter).

1. 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 measuring cup, pressing on solids to extract as much liquid as possible.
2. Bring 1⁄2 cup tomato liquid (discard any extra), garlic, oregano, 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 let 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 salt.
3. Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve.

CHERRY TOMATO SALAD WITH BASIL AND FRESH MOZZARELLA
Substitute balsamic vinegar for red wine vinegar and omit garlic and oregano in step 2. Substitute 1-1⁄2 cups fresh basil leaves, roughly torn, and 8 ounces fresh mozzarella, cut into 1⁄2-inch cubes and patted dry with paper towels, for cucumber, olives, feta, and parsley in step 3.

CHERRY TOMATO SALAD WITH TARRAGON AND BLUE CHEESE
Substitute cider vinegar for red wine vinegar, omit garlic and oregano, and add 2 teaspoons Dijon mustard and 4 teaspoons honey to tomato liquid in step 2. Substitute 1⁄2 cup roughly chopped toasted pecans, 2 ounces crumbled blue cheese, and 1-1⁄2 tablespoons chopped fresh tarragon leaves for cucumber, olives, feta, and parsley in step 3.

CHERRY TOMATO SALAD WITH WATERMELON AND FETA CHEESE
Substitute white wine vinegar for red wine vinegar, omit garlic and oregano, and substitute vegetable oil for olive oil in step 2. Substitute 1 cup watermelon, cut into 1⁄2-inch cubes, and 3 tablespoons chopped fresh mint for cucumber, olives, and parsley in step 3.

CHERRY TOMATO SALAD WITH MANGO AND LIME CURRY VINAIGRETTE
Substitute 4 teaspoons fresh lime juice and 1⁄4 teaspoon curry powder for garlic and oregano in step 2. Substitute 1 mango, peeled, pitted, and cut into 1⁄2-inch dice, 1⁄2 cup toasted slivered almonds, and 3 tablespoons chopped fresh cilantro for cucumber, olives, and parsley in step 3.