I can't remember where I got this recipe, but I've made it so many times. It's been passed on to many friends and is always a hit, especially at barbecues. It serves equally well with a quiche for a light lunch with some fruit. It's an excellent choice when entertaining for dinner.
1In a big bowl, mix the cherry tomatoes, green olives, black olives, and spring onion. In a dry skillet, toast pine nuts over medium heat until golden brown (watch carefully, as they burn easily). Turn 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 stir to coat. Chill for 1 hour. Serves 6