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6 cups cherry tomatoes, halved

1/4 cup sliced green olives

1 (5 3/4-ounce) can whole pitted black olives, sliced

2 green onions, minced

1/4 cup pine nuts

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon sugar

1 teaspoon dried basil, crumbled

Salt and freshly ground black pepper to taste

1. In a large bowl, combine cherry tomatoes, green olives, back olives, and green onion.
2. Toast pine nuts in a dry pan until golden brown, stirring frequently. Add to tomato mixture.
3. In a small bowl, whisk together olive oil, red wine vinegar, sugar and oregano. Season with salt and pepper. Pour over salad, and gently combine to coat. Chill for 1 hour.

Makes 8 servings.