At our house, this recipe is a perennial favorite. The young ones adore eating them warm, straight from the oven.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon white sugar
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
- In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
- 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.
Reviews
A good use for an abundance of cherry tomatoes from the garden. I didn’t have pine nuts so chopped up some cashews and the mix was good.
Excellent side dish! Can be made into a meal by adding couscous, quinoa, black beans, corn and shredded chicken. I added feta cheese but mozzarella cheese can be added as well! Thanks for a great recipe! Gardenmama
Didn’t have pine nuts. Added avocado. Nice addition.
I added diced cucumber, celery, and dried blueberries. I did not have pine nuts so I used chopped walnuts. It was delicious.
Loved the variation off this recipe. I used cherry tomatoes, cucumber, kalamata olives, & partly dried chives. For the dressing I used only 1/4 oil and slightly more than doubled the red wine vinegar. Very tasty, very quick, and kid approved!
This is SO good. I made enough for two nights. The next night I added turkey and couscous. Love the tanginess with the olives.
I’ve made this several times. I added sliced Persian cucumbers, substituted red onion for green, and served it topped with a sprinkle of feta cheese. My guests loved it!
OMG, this recipe is fabulous and I don’t even like tomatoes. My husband had a half full container of tomatoes that we needed to use up so I found this and tried it since I do love olives. Used a yellow onion since I had one and omitted pine nuts since I didn’t have any. Otherwise, followed recipe to a T and we both loved it. I even had seconds, which amazed him. Thanks for sharing!!!
I also added diced cucumbers , diced banana peppers, Tsp basil and tablespoon powdered garlic.
Tasty and easy to make!
I liked the recipe mostly for the left overs. I used it over eggplant and baked, and my husband even ate those leftovers!
No changes…..having it again tonight!! We never have the same thing twice in one week!
I just made this and followed the recipe 100%. I’m going to go hide and eat it all and not tell anyone.
I will definitely make this again but with less olive oil. I used balsamic vingerette instead of red wine vinegar and doubled it to remove the oily taste.
This really caught my family’s attention. I have sent the recipe to two members who requested it. I did add about half a cucumber cubed. I also added a little parsley that I needed to use. The pine nuts add a lot to the texture.
10.31.17 Used fresh oregano (just because I had it), cut the olive oil in half, and enjoyed everything about this salad.
Unusually and very good. Didn’t use canned olives, but bought from the olive bar at sprouts. I halved the amount of olive oil and it was still fairly oily. Will do the same next time but save half of the dressing to pour on individually if desired. Really excellent flavors.
No changes needed! Awesome!
Overall pretty good. The pine nuts definitely added some flavor and crunch.
Easy to make and a refreshing change to ordinary tomato salad. Pine nuts make the dish!
Will make it again. At given 1/2 c. oil, a bit too much oil. Reduce by half. The chilling can congeal the dressing, so take care.