*A Salad of Cherry Tomatoes and Olives*
Serves 4

Sweet and tart with the flavours of delicious cherry tomatoes, black and green olives, herbs and delicious Balsamic vinegar . . . spring onions.  Eat this with some crusty white bread on the side to mop up all those tasty juices.

40 or so cherry tomatoes, halved
1 cup oil cured green olives, halved
1 cup oil cured black olives, halved
2 spring onions, chopped, green and white parts
3 ounces pine nuts, toasted
1 TBS good quality balsamic vinegar
1/2 cup good quality extra virgin olive oil, preferably greek
1 TBS dried oregano
1 TBS white sugar
sea salt and freshly ground black pepper to taste

Place the tomatoes, olives and onions into a large bowl and mix together lightly with your hands.  Whisk together the vinegar, olive oil, sugar and oregano.  Season to taste with some salt and pepper.  Pour over the tomato mixture, adding the toasted pinenuts.  Toss together lightly, till all are coated with the dressing.  Chill for at least an hour before serving to allow the juices to form and the flavours to meld.