"This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner." — Keren
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cherry tomatoes, halved
pitted and sliced green olives
1 (6 ounce) can
black olives, drained and sliced
green onions, minced
red wine vinegar
salt and pepper to taste
nice change for a salad. after reading the reviews about it being too oily, here are my suggestions. first, mix the vinegar, sugar and oregano in a bowl. i measured a 1/4 cup of olive oil and only drizzled it into the vinegar while whisking. when the consistency looks good to you, taste test it and then add either more oil or a splash or 2 more vinegar. I did not use the full 1/4 cup of oil, but that is my personal preference. then add salt & pepper if you like. also, many reviews talked about there being too much dressing and the salad is just sitting in it. once the tomatoes sit in the refrigerator, they release juices...this causes there to be more liquid in the bottom of the bowl, you will have some liquid even if you use a very small amount of dressing. this recipe really is a 5 star for taste, however, due to the instructions i give it a 4.
We LOVE tomatoes and didn't care for this at all.
The ingredients sounded wonderful and full of flavor on their own - but came out sort of bland tasting in this dish. I even added more red wine vinegar and garlic salt, but it didn't seem to help. We liked the concept (esp. with a garden full of cherry tomatoes) but I think I'll try a different vinegarette next time.
This is a delicious recipe, assuming you actually like all of the ingredients to start with. I used kalamata olives instead of black olives and subbed some balsamic vinegar for part of the red wine vinegar. My husband and I couldn't stop eating it (so we didn't care if the kids wouldn't touch it). Sprinkled a little feta on top at serving time--yum!
Delicious! Everyone that tried this has loved it. I used grape tomatoes and ¾ cup of green olives instead of 1 cup. This was very easy to prepare. It is also something delicious to make the night before company arrives because it tastes even better the next day after all of the juices marinate! Oh, I also didn’t add the pine nuts until just before serving because I didn’t want them to get soggy while it marinated overnight. Great recipe, I will be making this one again!!!
I thought the flavors in this were delicious! Such an odd assortment of things to put together, but it was wonderful. One thing to remember, there is A LOT of vinaigrette. I used about half of it and it still was too much. It made the salad taste too oily for my liking. Next time I will use less than 1/4 cup oil and add more later if I need to. Otherwise, great recipe!
Over the past couple of years I have made this recipe many times and it has become a family favorite. It's especially pretty as a holiday dish because of the red and green colors, and it's wonderful in the summer when we have fresh garden tomatoes. I've added the little yellow tomatoes and green peppers for extra color and the salad always tastes great. I even get requests for this salad when I'm invited to potlucks or parties.
I, too, have found that the amount of oil can be reduced without any noticeable effect and I like to increase the amount of vinegar for extra tang. The toasted pine nuts impart a unique (delicious) flavor and are the crowning touch that sets this salad apart from the usual potluck fare.
WOW! I will def. make it again. I needed to make it ahead of time so I prepared all the ingredients except the tomatoes and mixed them in a bowl. Marinated them overnight and then tossed the mix (didn't use all- about 3/4 of it) over the tomatoes 1/2 before serving. By doing this I did not have to put the tomatoes in the refrigerator -which i don't do, they lose flavor- and the salad doesn't get too runny. VERY nice!
Excellent. I used baslamic vinegar instead of red wine. Have made 4 times now. They love it at work!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Tomato Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 290
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