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Cherry Tomato Salad
- 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
- In a large bowl, combine cherry tomatoes, green olives, back olives, and green onion.
- Toast pine nuts in a dry pan until golden brown, stirring frequently. Add to tomato mixture.
- 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.
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