Total Time
Prep 10 mins
Cook 0 mins

Solo salads for a casual help-yourself party. Start these the day before to save yourself time.

Ingredients Nutrition


  1. The day before; make the dressing.
  2. Mix the tomato paste and vinegar in a small bowl.
  3. Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
  4. Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
  5. The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
  6. tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
  7. To serve; put the leaves in a large bowl with the tomatoes and olives.
  8. Pour in the dressing and mix well.
  9. divide between eight glasses.
  10. sprinkle with the toasted pine nuts.


Most Helpful

This was really good. Next time I would add more vinegar and sun dried tomato paste.

Maito November 16, 2010

The dressing definitely makes this salad - It is crisp & a bit tart. The Pine nuts are a gentle flavor enhancer. I added some Maui onion and cucumber to the salad - lovely lunch sitting on the patio

Bergy June 02, 2009

This was a very good salad. Salad is so versatile, but the dressing was the ticket to this recipe. I had never used Balsamic Vinegar before, and I don't know what I was afraid of. I omitted the chopped tomato in this salad only because I don't like cold tomatoes. I added some red onion slices, because I love them in a salad. And grilled chicken breast, because I made this into a meal. The pinenuts were excellent, and I will definately add them to every salad from here on out. I made extra dressing to have another time. The "greens" that I used were some romaine, and some spinach. That is my favorite combo for salads. DH tasted the dressing and he liked it. He is strictly a bottled French dressing kinda guy. So that in and of itself is a compliment. Thanks for giving me an option to our salad nights.

Becky in Wisconsin June 07, 2008

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