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Olives and Tomato Salad

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“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. ..”
1hr 30mins
3 cups

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 12 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)


  1. 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.
  2. Mix the brines/ juices together in a measuring cup.
  3. Add the sugar and stir until sugar has dissolved.
  4. Pour over tomato and olives mixture and stir well.
  5. Cover and refrigerate at least one hour before serving.
  6. 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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