This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.
Ingredients
- cherry tomatoes: 40 piece (halved)
- pitted and sliced green olives: 1 cup
- black olives, drained and: 1 can (6 ounce can, sliced)
- green onions: 2 piece (minced)
- ounces pine nuts: 3 piece
- olive oil: 0.5 cup
- red wine vinegar: 2 Tbsp
- white sugar: 1 Tbsp
- oregano: 1 tsp (dried)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
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In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
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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.
