2 pints cherry or grape tomatoes (quartered if cherry, halved if grape)
1/4 tsp salt
1/2 tsp sugar
2 cloves garlic, minced or pressed
1/2 tsp dried oregano
1 medium shallot, minced
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and diced into 1/2 inch chunks
1-2 tbsp fresh parsley, minced
1. In a medium bowl, toss together tomatoes, salt and sugar. Let sit for about 30 minutes. Put the tomatoes in a salad spinner, and spin for about 1 minute, to remove seeds and juice. Stir the tomatoes around several times while spinning. If you don’t have a salad spinner, place the tomatoes in a bowl, cover securely with plastic wrap, and shake gently to loosen seeds, and release liquid. Strain the liquid from the tomatoes through a fine mesh strainer into a measuring cup.
2. In a small saucepan, combine 1/2 cup of the reserved tomato liquid, garlic, oregano, shallot, and red wine vinegar, and heat on medium. Simmer about 6-8 minutes, until the mixture is reduced. Remove from the heat, pour into a small bowl, and let cook to room temperature. When cooled, whisk in the olive oil, and season to taste with the black pepper.
3. Combine the tomatoes, cucumber, feta, parsley and dressing in a medium bowl. Toss to combine.
Source: Annie’s Eats, originally from Cook’s Illustrated
- I used grape tomatoes in my salad, halving them. It may take a bit of extra work to get the liquid and seeds to release from these, so you may have to toss the tomatoes around a bit more and squeeze them gently to release their seeds and a little more liquid. I actually only got about 1/4 cup of tomato liquid for my dressing, but it still turned out perfectly fine, so don’t fret if the same happens to you.
- When making my biscuits, I didn’t have any remaining flour in my bowl, so I ended up only using 1 1/4 cups of cream, so you may not need to do this step either.
- I ended up doing wedges because I realized as I was making these that I don’t have a biscuit cutter. I’m sure I could have used something else to make a circle shape, but wedges are cool, so that’s what I went with. I loved the cake pan trick, because it made a perfect circle with no effort, and so it was super easy to make equal sized wedges.
- You can make these into regular biscuits by just omitting the cheddar cheese, the amount of the other ingredients remains the same- but why wouldn’t you want cheese?!?!?!? I also think that adding bacon or scallions would be awesome in these biscuits.
- Using diced cheese, rather than grated cheese, was an awesome idea- it gives you these little pockets of wonderful cheesy goodness. I have to say these are the best biscuits I have ever made- although I still have yet to try duplicating Red Lobster’s biscuits…