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Cherry Tomato Salad

Cherry Tomato Salad

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    1 h 20 m
Keren

Keren

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.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
  2. In a dry skillet, 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

apedawn
92

apedawn

12/5/2006

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.

GZJ123
56

GZJ123

1/6/2004

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!

Missdvs
42

Missdvs

8/14/2005

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!!!

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