This vibrant summer salad combines cherry tomatoes, olives, pine nuts, and a tangy vinaigrette for a delicious and refreshing side dish.
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 large bowl, combine cherry tomatoes, green olives, black olives, and green onions.
- In a dry skillet, toast pine nuts over medium heat until golden brown, stirring frequently. Add toasted pine nuts to the tomato mixture.
- In a small bowl, whisk together olive oil, red wine vinegar, sugar, and oregano. Season with salt and pepper.
- Pour the vinaigrette over the salad and gently stir to coat.
- Chill the salad for 1 hour before serving.
Yields: 6 servings | Prep time: 15 minutes | Cook time: 5 minutes | Total time: 1 hour and 20 minutes
Nutrition per serving:
- Calories: 341
- Fat: 32g
- Carbs: 13g
- Protein: 5g
Cherry Tomato Salad is a versatile and delicious side dish that is perfect for summer gatherings. Its vibrant colors and refreshing flavors make it a popular choice for picnics, potlucks, and family dinners. The salad’s simple ingredients and easy preparation make it a great option for busy weeknights.
Feel free to customize the recipe by adding your favorite ingredients or experimenting with different vinaigrette. With its endless possibilities, Cherry Tomato Salad is sure to become a staple in your summer menu.
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!
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!