- Cherry Tomatoes - 4 Cups
- salt - To taste
- sugar - 1/2 teaspoonfuls
- medium heads of garlic - 2 pieces
- Dried oregano - 1/2 teaspoons
- medium shallot - 1 piece
- red wine vinegar - 1 st. a spoon
- olive oil - 2 items. spoons
- black ground pepper - To taste
- small cucumber - 1 piece
- 1/2 cup olives
- Feta cheese - 120 grams
- fresh parsley - 3 st. spoons
1. In a bowl, stir the four cherry tomatoes, a teaspoon of salt and sugar. Leave to stand for 30 minutes. Put the tomatoes in a centrifuge for greens and rotate until the seeds and excess liquid is removed, from 45 to 60 seconds. Return the tomatoes back to the bowl and leave to the side. Strain the tomato liquid through a thin sieve into a measuring cup, trying to extract as much liquid as possible. Pass garlic through a press or grind to get about 2 teaspoons. Grind the onion to get about 3 tablespoons. Peel the cucumber from the seeds and cut into cubes the size of 1 cm. 2. Bring cups of tomato liquid, garlic, oregano, shallots and vinegar to a boil in a small saucepan over medium heat. Cook until the mixture is reduced in volume to 3 tablespoons, from 6 to 8 minutes. Pour the mixture into a bowl and cool to room temperature, about 5 minutes. Beat with olive oil and black pepper to taste. Add a teaspoonful of salt. 3. Add cucumber, crushed olives, crumbled Feta cheese, cooked tomato dressing and chopped parsley greens in a bowl with tomatoes. Gently mix and serve.
Servings: 3-4