Olives and Tomato Salad

READY IN: 1hr 30mins
SERVES: 4-6
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large tomatoes, diced (about 2 cups)
  • 15
    medium green olives, sliced (about 1/2 cup)
  • 25
    medium black olives, sliced (about 1/2 cup)
  • 12
    cup scallions (about 6) or 1/2 cup green onion, chopped (about 6)
  • 14
    cup capers
  • 1
    teaspoon green olive brine (optional)
  • 1
    teaspoon black olive juice (optional)
  • 1
    teaspoon capers brine (optional)
  • 12
    teaspoon sugar (optional)
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DIRECTIONS

  • Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
  • Mix the brines/ juices together in a measuring cup.
  • Add the sugar and stir until sugar has dissolved.
  • Pour over tomato and olives mixture and stir well.
  • Cover and refrigerate at least one hour before serving.
  • When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.
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