Total Time
Prep 15 mins
Cook 5 mins

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 Nutrition


  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.
Most Helpful

this was made for us over the Memorial Weekend - and we've made it TWICE since then! It's a fabulous, fresh, easy salad! Throw a little feta on top once you' scoop it onto the plate or bowl - Mmmmm mmmmmm good!

Cande0 June 09, 2010

Awesome way to use up garden cherry tomatoes. It's colorful and tasty. I think it makes a nice picnic/potluck salad because you can bet it won't be a duplicate. Just to cut some fat, I decreased the oil to 1/4 cup. It was still wonderful. Thanx!

*Parsley* August 18, 2009

This was great! I used fresh, home grown cherry tomatoes and the flavor was absolutely wonderful. I had lots of complements and some requests for the recipe. This one is a keeper. I made it to serve along side of quiche.

chef fiddler June 19, 2008