Recipe by Abby Girl
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).
- 2 pints cherry tomatoes, quartered
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon sugar
- 3 tablespoons shallots, minced
- 1 tablespoon white wine vinegar
- 2 tablespoons vegetable oil
- ground black pepper
- 1 cup watermelon, cut into 1/2-inch cubes, drained
- 1 cup feta cheese, crumbled
- 3 tablespoons mint leaves, roughly chopped
Directions See How It's Made
- 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 (discard any extra), 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.