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Prep 15 mins
Cook 0 mins
This recipe is great when your tomato plants are producing. I leave out the green olives since I don't like them.
- In a salad bowl, combine cherry tomatoes, green olives, back olives, and green onions.
- 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.