Cherry Tomato Salad
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
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.
Makes 6 servings