Name: Tuscan Cherry Tomato Salad
Total time: 1 h
Ingredients: 2 pints cherry tomatoes , quartered (see note); 1/2 teaspoon sugar; Salt and pepper; 1 tablespoon red wine vinegar; 1 garlic clove , minced; 2 tablespoons extra virgin olive oil; 1/2 cup shaved Parmesan cheese; 1 tablespoon minced fresh rosemary; 1 cup canned cannellini beans, drained and rinsed

Why This Recipe Works

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.

Before You Begin

You can substitute grape tomatoes for the cherry tomatoes.

Instructions

SALT TOMATOES Toss tomatoes, sugar, and 1/4 teaspoon salt in a large bowl. Let stand for 30 minutes. Transfer tomatoes and any accumulated liquid to a salad spinner and spin to remove seeds and liquid. Return tomatoes to bowl. Pour tomato liquid through fine-mesh strainer set over saucepan, pressing on solids to extract juice. (You should have about 1/2 cup liquid.)

MAKE DRESSINGS Add vinegar and garlic to pan with tomato liquid and simmer over medium heat until reduced to 3 tablespoons, about 5 minutes. Cool to room temperature, then whisk in oil.

DRESS SALAD Add cheese, rosemary, and cooled dressing to bowl with tomatoes and toss to combine. Stir in cannellini beans. Season with salt and pepper. Serve.