"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cherry Tomato Salad Recipe

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This recipe for Cherry Tomato Salad, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna McGee-Emergency Department
Added: Thursday, April 13, 2006


40 cherry tomatos, halved
1 c. pitted and sliced green olives
1 (6oz.) can black olives, drained and sliced
2 green onions, minced
3 oz. pine nuts
1/2 c. olive oil
2 tbsp red wine vinegar
1 tbsp white sugar
1 tsp dry oregano
salt and peper to taste

Combine tomatoes, olives and onion in a bowl. In dry skillet, toast pine nuts over medium heat until brown, turning frequently.

Stir into tomato mixture. In a small bowl, combine olive oil, vinegar, sugar and oregano. Season to taste with salt and pepper, pour over tomato mixture and refridgerate for 1 hour.




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