I’ve been wanting to share my mom’s tomato olive salsa recipe for so long. If you haven’t seen a recipe like this before, trust me! It’s time-tested and it WORKS. Think of it kind of like a middle ground between salsa and pico de gallo, plus olives. Something about the white vinegar and fresh tomatoes keeps you coming back for bite after bite.
Our mom had a massive clear plastic bowl she’d fill with this tomato olive dip, made with tomatoes from her garden, to bring to every summer picnic and cookout. My mom often tossed in some fresh cilantro because it was abundant in her garden when tomatoes were ripe, and you can too!
Olive Salsa Ingredients
- Fresh tomatoes: Roma tomatoes are what I usually reach for, but if you’re making this in peak tomato season, any garden fresh tomato will work great. Even cherry tomatoes work great.
- Canned black olives: Except for the tomatoes, this is basically a pantry-based recipe, another reason it’s ideal for bringing to last-minute gatherings.
- Green onions: Use mostly the white and light green parts, not the dark green tops.
- Canned green chiles: Mild and delicious, these are a must!
- White vinegar: Yep, white vinegar! The strong acid punch works in this recipe, I promise!
- Seasonings: Salt, pepper, and garlic powder
How To Make It, Step By Step
- Chop everything up.
- Stir it all together in the bowl you’d like to serve it in. My mom’s giant bowl is the stuff of legend, but any big bowl works fine.
- Let the salsa rest for at least 15 minutes. If you’re making it ahead of time, and it’s going to sit for more than about 30 minutes, move it to the fridge.
- Serve!
Serving Suggestions
- My mom always made this recipe at the same time as she made a fun, retro ramen cabbage salad.
- Obviously, tortilla chips are a must! You can do homemade if you want to be fancy, or just regular store bought chips are great.
Recipe Tips
- One of the reasons this is a go-to for potlucks and cookouts, is that you want this recipe to rest for a little while before serving so that the vinegar and tomatoes can do their thing. So, don’t skimp on the rest time.
- Make it ahead! This salsa just keeps tasting better for the first day or so, so definitely you can make it ahead of time. Move it to the fridge if you’re going to let it sit out for more than about 30 minutes.
- But, don’t let it sit for more than 24 hours, or the green onions lose their punch and the salsa will go from delicious to slightly sad.
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