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Cherry Tomato Salad
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 can (6 oz.) black olives, drained and sliced
2 green onions, minced
3 oz. pine nuts
1/2 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. white sugar
1 tsp. dried oregano
salt and pepper to taste
In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
In a dry skillet, toast pine nuts over med. heat until golden brown, turning frequently. Stir into tomato mixture.
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.
Yield: 6 servings.
“I compare a pastrycook who makes good colifichets to a distinguished fashion designer, endowed with perfect taste, who can make charming things with very little material. In the same way, out of almost insignificant scraps of pastry, we have to create pleasing and graceful things that also tempt the appetite.”
Antonin Careme (Marie-Antoine Careme) (1783-1833)
Nabisco produced 16 billion Oreo cookies in 1995 at its factory in Chicago, Illinois, the largest of its kind in the world.
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