Cherry Tomato Salad
I'm planning to make this salad, from allrecipes.com the next time cherry or grape tomatoes are on sale. In fact, if they don't come on sale soon, I may just splurge and buy some anyway! Reader reviews were VERY positive! -- LuAnn (See a summary of reader comments in Parting Shots, below).
"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."
PREP TIME 15 Min
COOK TIME 5 Min
READY IN 1 Hr 20 Min
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
1/2 cup olive oil
2 Tablespoons red wine vinegar
1 Tablespoon white sugar
1 teaspoon dried oregano
Salt and pepper to taste
In a big bowl, combine cherry tomatoes, green olives, black 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.
Allrecipes.com; recipe submitted by Keren.
LuAnn adds, among the reader reviews were comments that there seemed to be TOO MUCH vinaigrette, especially after the salad marinated in the refrigerator for 1 hour, as directed in the recipe. Several felt there the dressing was TOO OILY and suggested reducing the amount of oil to 1/4 cup. It was also suggested that balsamic vinegar could be used in place of red wine vinegar, and sunflower seeds in place of pine nuts. Regarding the pine nuts, several readers recommended TOASTING the pinenuts and tossing them into the salad just before serving, so the nuts donít become soggy.