Herbed Cherry Tomato Salad

My last few posts (and consequently meals) have been rather heavy so I’m in the mood to post a couple of salads, beginning TODAY.

I can hardly wait for local tomatoes to come into season. (Soon! Soon!). Grocery-store cherry tomatoes may not be able to compete once that season starts, but in the meantime they offer little bursts of flavor as well as gorgeous color.

This simple Greek-inspired combination uses them to excellent effect.

Ingredients:

for the dressing:

1 tablespoon red wine vinegar
3 teaspoons extra-virgin olive oil
1 clove garlic, finely minced
salt and pepper to taste
1 teaspoon sugar
1/4 teaspoon dried oregano (If you are lucky enough to have fresh oregano, put 1 teaspoon of it into the salad instead.)

for the salad:

1 pint ripe cherry tomatoes, cut in half
1/4 cup chopped pitted Greek olives
1 tablespoon finely chopped red onion
1 small cucumber, chopped into tiny chunks
crumbled feta cheese to taste
1 tablespoon (or more) fresh chopped parsley
1 tablespoon (or more) fresh chopped basil

Instructions:

In a small jar combine the dressing ingredients.

Drain the tomatoes, which tend to be a bit wet, particularly when cut in half. In a bowl combine the tomatoes with the remaining salad ingredients. Toss with dressing. Serve immediately.

Serves 4 as a side salad or 2 as a main dish.