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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I haven't tried this yet but it does sound like a nice summer salad to use up all those cherry tomatoes from the garden! Don't forget to leave an hour aside for chilling, after you've put the dish together. Ingredients:
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 |
Directions:
1. Take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
3. Stir into tomato mixture.
4. Separately, mix together olive oil, red wine vinegar, sugar, and oregano.
5. Season to taste with salt and pepper.
6. Pour over salad, and gently stir to coat.
7. Chill for 1 hour.
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