Are you looking for an easy salad that is sure to please? Try our marinated tomato olive salad recipe. It's simple to make and brings the taste of the Mediterranean to your dinner table.
Looking for other easy salad recipes? Try our recipes for spinach apple salad and Italian tuna salad.
Wondering what ingredients you need to make this tomato and olive salad? Let's talk about the most important ones!
- Tomatoes: Use fresh roma, grape, or cherry tomatoes in red, yellow, or orange.
- Olives: Use kalamata, black, Spanish, or pimento stuffed green olives.
- Onions: Use spring onion, scallions, or red onion.
- Bell Pepper: Use red, yellow, or orange.
- Dressing: Make your own with olive oil, vinegar, sugar, and spices.
See recipe card for full information on ingredients and quantities.
- Want to add cheese? Try mozzarella pearls, feta, or shaved parmesan.
- Want to add nuts? Try toasted pine nuts.
- Want to fresh herbs? Try basil, oregano, or parsley.
- Want other onions? Try scallions or thinly sliced red onions.
- Want greens? Serve this overr arugula or Romaine leaves.
- Want other vegetables? Try cucumbers, zucchini, avocados, asparagus, or artichokes.
- Want a different vinegar? Try white balsamic or red wine vinegar.
How to Make
Gather all the ingredients.
Place the grape tomatoes, kalamata olives, and the pimento stuffed green olives in a large mixing bowl.
Next, add the chopped red bell pepper, the sliced green onion, and the capers.
Pour in the olive oil, then add the sherry vinegar, sugar, and spices.
Whisk the dressing ingredients together until combined.
Pour on the dressing.
Toss until well coated with two large spoons. Cover with an airtight lid or plastic wrap and place in the fridge for at least one hour. This will give the tomatoes time to marinate in the dressing.
When ready to serve, stir and garnish with a sprinkle of black pepper.
For a serving size of ⅓ cup, there are 78 calories. This serving size has 2.9g carbs and is high in vitamin C.
Try serving this marinated tomato and olive salad with wedges of pita bread, taboon bread, or ciabatta rolls. Since it has a similar flavor profile to this Caprese bruschetta, try serving it over toasted bread.
It would also taste fantastic along with a cozy bowl of creamy wild rice soup or lasagna soup, homemade pizza, buttered penne, or fresh arugula. It would also be fantastic with broccoli salad, creamy coleslaw, or potato salad!
Want to learn how to cut green onions for the garnish? Get our tips for how to cut green onions.
Make Ahead: Since this recipe is marinated, it should be made 1 to 4 hours ahead of time. If you need to make it the night before, just add the tomatoes an hour or two ahead of time. If you add the tomatoes too soon, they will get mushy.
Leftovers: This recipe is best if consumed within 24 hours. If you need to keep it longer, remove the tomatoes and place in a separate bowl. The tomatoes are more delicate than the other ingredients and can spoil sooner.
Freezing: Unfortunately, you can't freeze this. If you have leftovers, try to eat them up within a day or two of making it. One idea to eat up leftovers is to serve it over buttered penne noodles.
- Need to make this the night before? Leave out the tomatoes until a couple of hours before serving.
- Want the best flavor? Let it chill for at least one hour in the fridge for the flavors to mingle.
- Can't have tomato seeds? Use Roma tomatoes and scoop out the seeds.
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Marinated Tomato Olive Salad Recipe
- 1 cup grape tomatoes, halved
- ½ cup green olives, halved
- ½ cup Kalamata olives, halved
- 2 teaspoons green onion, finely chopped
- 3 tablespoons red pepper, minced
- 1 tablespoon capers
- 2 ½ tablespoons olive oil
- 2 teaspoons sherry vinegar
- 1 teaspoon white sugar
- ¼ teaspoon dried oregano
- sprinkle of salt and pepper
- Rinse and cut in half the tomatoes, green olives, and Kalamata olives. Rinse and finely chop the green onion and red pepper.
- Stir together the tomatoes, olives, onion, pepper, and capers until well mixed.
- Whisk together the olive oil, vinegar, sugar, oregano, salt, and pepper to make the vinaigrette. Pour it over the ingredients and toss gently.
- Chill for at least one hour. Serve cold.
- Leave out the tomatoes until a couple of hours before serving if you are making the night before.
- Let it chill for at least one hour in the fridge for the flavors to mingle for the best flavor.
- Use Roma tomatoes and scoop out the seeds if you can't eat tomato seeds.
Serving sizes and nutritional information are only an estimate and may vary from your results.
I had the ingredients, so I looked up a recipe to use and this was a great one. I am keeping it for future use too! Made is as-is and it is tasty and kinda "fancy". If chopped up smaller, it would make a great spread for baguettes, or even over pasta. Thank you
We're so glad you enjoyed it, Sharon! This salad has been a family favorite over the years for special occasions. Serving it as a tapenade-type spread sounds delicious!
This salad tastes salty. I like the soft tomatoes and the two kinds of olives. The capers add more goodness. This salad tastes great!
Thank you, Alex! I love all the salty olives and tomatoes mixed together with the dressing. So tasty!
The grape tomatoes and the olives taste really good. The olive oil vinaigrette is nice with the capers, red bell peppers, and green onions.
Thank you, Beth!