Step 1

In a large bowl, combine Cherry tomatoes, green olives, black olives, and scallions or green onions.

Step 2

In a dry skillet, toast the pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.

Step 3

In a small bowl, whisk together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper.

Step 4

Pour olive oil and vinegar mixture over salad, and gently stir to coat everything.

Step 5

Chill for 1 hour and garnish with whole parsley leaves.

Step 6

Serve with a slotted spoon.