3 to 4 cups mixed olives, drained
1 pint grape tomatoes, sliced in half lengthwise
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon freshly cracked black pepper
5 lemon slices, halved
2 cloves garlic, crushed
1 bunch scallions, thinly sliced
1/2 red onion, thinly sliced
Shaved Parmesan, for serving
Serving suggestions: antipasti platter and crostini.
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