WHY THIS RECIPE WORKS:
Cherry tomatoes make a delicious all-season salad, but the liquid they exude can make a soggy mess. To get rid of some of their juice without also draining away flavor, we salted them, then used a salad spinner to separate the tomato liquid from the flesh. We reduced this liquid to a flavorful concentrate (adding shallot, olive oil, and vinegar) and reunited it with the tomatoes. Some fresh mozzarella and chopped basil filled out this great salad. If you don’t have a salad spinner, wrap the bowl tightly with plastic wrap after the salted tomatoes have sat for 30 minutes and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. If you have less than ½ cup of juice after spinning, proceed with the recipe using the entire amount of juice you do have and reduce it to 3 tablespoons as directed (the cooking time will be shorter).
SERVES: 4 to 6
TOTAL TIME:: 50 minutes
INGREDIENTS:
- ½ pound cherry tomatoes, quartered
- ½ teaspoon sugar
- Salt and pepper
- 8 ounces fresh mozzarella, cut into ½-inch pieces and patted dry with paper towels
- 1½ cups lightly packed fresh basil leaves, roughly torn
- 1 shallot, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Toss the quartered cherry tomatoes with sugar and ¼ teaspoon salt in a bowl and let sit for 30 minutes.
- Transfer the tomatoes to a salad spinner and spin until the seeds and excess liquid have been removed, about 45 to 60 seconds, stopping to redistribute the tomatoes several times during spinning.
- Add the tomatoes, mozzarella, and basil leaves to a large bowl and set aside.
- Strain ½ cup of the tomato liquid through a fine-mesh strainer into a liquid measuring cup; discard the remaining liquid.
- In a small saucepan over medium heat, bring the tomato liquid, minced shallot, and balsamic vinegar to a simmer and cook until reduced to 3 tablespoons, about 6 to 8 minutes.
- Transfer the reduced tomato mixture to a small bowl and let cool to room temperature, about 5 minutes.
- Whisking constantly, slowly drizzle in the extra-virgin olive oil to the reduced tomato mixture.
- Drizzle the dressing over the salad and gently toss to coat.
- Season with salt and pepper to taste.
- Serve and enjoy
VARIATIONS:
CHERRY TOMATO SALAD WITH TARRAGON AND BLUE CHEESE
- Substitute ½ cup crumbled blue cheese for mozzarella and 1½ tablespoons chopped fresh tarragon for basil.
- Add ½ cup toasted and chopped pecans to bowl with drained tomatoes. Substitute cider vinegar for balsamic vinegar and add 4 teaspoons honey and 2 teaspoons Dijon mustard to saucepan with tomato liquid before cooking.
CHERRY TOMATO SALAD WITH MANGO AND LIME-CURRY VINAIGRETTE
- Substitute 1 mango, cut into ½-inch pieces, for mozzarella and 3 tablespoons chopped fresh cilantro for basil.
- Add ½ cup toasted slivered almonds to bowl with drained tomatoes. Substitute 4 teaspoons lime juice for balsamic vinegar and add ¼ teaspoon curry powder to saucepan with tomato liquid before cooking.
