40 cherry tomatoes, halved
1 can green olives, drained, pitted and sliced
1 can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
½ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste
In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
In a dry frying pan, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
In a small bowl, mix together olive oil, balsamic vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.