Cherry Tomato Salad recipe

6 servings

40 cherry tomatoes, halved

1 cup pitted and sliced green olives

1 (6 ounce) can black olives, drained and sliced

2 green onions, minced

3 ounces pine nuts

1/2 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon white sugar

1 teaspoon dried oregano

salt and pepper to taste

In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.

In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.

Stir into tomato mixture.

In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano.

Season to taste with salt and pepper.

Pour over salad, and gently stir to coat.

Chill for 1 hour.