Cherry tomato salad

    1 hour 15 min

    This recipe was passed on from a friend and has been passed on to many more of my friends! It is a colourful and delicious salad of cherry tomatoes, olives, spring onions and toasted pine nuts, tossed in a red wine vinaigrette and chilled.

    6 people made this

    Serves: 6 

    • 40 cherry tomatoes, halved
    • 170g pitted and sliced green olives
    • 170g pitted and sliced black olives
    • 2 spring onions, minced
    • 85g pine nuts
    • 120ml olive oil
    • 2 tablespoons red wine vinegar
    • 1 tablespoon caster sugar
    • 1 teaspoon dried oregano
    • salt and pepper to taste

    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. In a big bowl, combine cherry tomatoes, green olives, back olives and spring onion.
    2. In a dry pan, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
    3. 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.

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    Reviews in English (198)


    nice change for a salad. after reading the reviews about it being too oily, here are my suggestions. first, mix the vinegar, sugar and oregano in a bowl. i measured a 1/4 cup of olive oil and only drizzled it into the vinegar while whisking. when the consistency looks good to you, taste test it and then add either more oil or a splash or 2 more vinegar. I did not use the full 1/4 cup of oil, but that is my personal preference. then add salt & pepper if you like. also, many reviews talked about there being too much dressing and the salad is just sitting in it. once the tomatoes sit in the refrigerator, they release juices...this causes there to be more liquid in the bottom of the bowl, you will have some liquid even if you use a very small amount of dressing. this recipe really is a 5 star for taste, however, due to the instructions i give it a 4.  -  05 Dec 2006  (Review from Allrecipes US | Canada)


    This is a delicious recipe, assuming you actually like all of the ingredients to start with. I used kalamata olives instead of black olives and subbed some balsamic vinegar for part of the red wine vinegar. My husband and I couldn't stop eating it (so we didn't care if the kids wouldn't touch it). Sprinkled a little feta on top at serving time--yum!  -  06 Mar 2002  (Review from Allrecipes US | Canada)


    Delicious! Everyone that tried this has loved it. I used grape tomatoes and ¾ cup of green olives instead of 1 cup. This was very easy to prepare. It is also something delicious to make the night before company arrives because it tastes even better the next day after all of the juices marinate! Oh, I also didn’t add the pine nuts until just before serving because I didn’t want them to get soggy while it marinated overnight. Great recipe, I will be making this one again!!!  -  14 Aug 2005  (Review from Allrecipes US | Canada)