Olives and Tomato Salad

"This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. .."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Midwest Maven photo by Midwest Maven
photo by Chef floWer photo by Chef floWer
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 30mins
3 cups


  • 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)


  • 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.

Questions & Replies

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  1. Have lots of red, ripe, juicy tomatoes from the garden ! Used 10 Romas, seeded and chopped, and HUGE stuffed Manzanilla green olives with Kalamatas. Thought the 2 tsp. of brine not "wet" enough, so added 2 tsp. light olive oil. Was a very tasty salad with sauteed, breaded tilapia - almost a salsa. DO NOT add salt ! A little fresh ground pepper is good. Thanks for posting, AuntWoofie.
  2. This is a wonderful salad! It looks pretty and goes together easily. I had small olives so only cut them in half. I can't wait to make this when I have my garden tomatoes, imagine that will be even better! I also think it would be great with a little feta sprinkled on top and will try that with the remaining.
  3. Nice salad, something different, quick to prepare and yummy!
  4. This was so good. Everyone raved about it. I made it the night before so it could really have blended flavors. I found it didn't need anything extra. Delicious as it was written and so colorful. Thanks ******Made again for this Memorial Day weekend picnic for 10 of us. Again they all loved it so much. Pics seemed to of been a bit brighter this time.
  5. Delicious salad! I love olives, and I also got some from the olive bar at our supermarket and it was great. This is a perfect Summery salad, and disappeared at dinner, thanks. Made this for ZWT4 for the Chic Chefs.


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