Cherry Tomato Salad

Pat Rota

Using you local market's olive bar makes this recipe very quick to prepare. I add mozzerella balls, halved. Use the same amount of green olives, black olives, grape tomatoes, and mozzerellla balls.

Modified from: Cherry Tomato Salad

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1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
  2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  3. 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.


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