Red, Green and Black

This recipe is a great one. It is fast, can be done ahead, and is healthy! Thanks to my friend, Julia, who introduced me to it!

Tomato and Olive Salad

40 cherry or grape tomatoes,halved
1 cup pitted and sliced green olives
1 (6 oz.) can black olives, drained and sliced
1/2 red onion minced
3 ounces pine nuts toasted
1/2 cup olive oil
2 TBS.red wine vinegar
1 TBS. white sugar
1 tsp. dried oregano
salt and pepper to taste

Toast the pine nuts until nice and golden. While they are toasting, you add everything else to a large bowl. Add the pine nuts at the very end! Let chill at least one hour. It is MUCH better if it sits overnight.

This works well with fish, grilled chicken, or all by itself!

Happy Eating! Enjoy!