Cherry Tomato & Olive Salad
"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."
photo by *Parsley*
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 40 cherry tomatoes, halved
- 1 cup pitted and sliced green olives
- 1 (6 ounce) can black olives, drained and sliced
- 2 green onions, minced
- 3 ounces pine nuts
- 1⁄2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon white sugar
- 1 teaspoon dried oregano
- salt and pepper
directions
- Take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion.
- In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
- Stir into tomato mixture.
- Separately, 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.
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Reviews
-
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! -
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! -
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. -
Just printed and made this recipe for a side dish with tonight's dinner. Fantastic!!! I didn't have any black olives, which I'll definitely include next time I make this. Also, I used Splenda instead of sugar since we're watching our carbs. The only frustrating thing is how my family kept picking bites out of it as it sat in the fridge chilling for an hour. By the time dinner was ready, there wasn't nearly as much left as I wanted to eat. :)
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
