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Tuscan Cherry Tomato Salad

From

August/September 2009

Tossing the quartered cherry tomatoes with salt and letting them sit drew out their excess moisture, preventing our Tuscan Cherry Tomato Salad from suffering a watery fate. When we reduced the excess tomato juice and simmered it with vinegar and a shallot, its concentrated flavor made a potent base for the vinaigrette and gave our Tuscan Cherry Tomato Salad a double tomato flavor. We found that while rinsing canned beans was not necessary for more robust dishes, the thick, salty bean liquid had the potential to throw this simple salad off-kilter.

Serves 4 to 6

Ingredients

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