40 Black cherry tomatoes (halved)
1 cup green olives (pitted and sliced)
6 ozs black olives (drained and sliced)
2 green onions (minced)
3 ozs pine nuts
12 cup olive oil
2 tbsps red wine vinegar
1 tbsp white sugar
1 tsp dried oregano
1 – In a big bowl, combine black 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. Stir into tomato mixture.
3 – 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.
serves 6 peoples