Ingredients 4 cups chopped ripe plum tomatoes 4 Kalamata olives, pitted and sliced 4 green olives, pitted and sliced 1 1/2 tablespoons capers, rinsed and drained 1 tablespoon minced garlic 1 tablespoon olive oil 1/4 cup chopped fresh basil 1 tablespoon minced fresh parsley 1/8 teaspoon red pepper flakes 3 cups cooked brown rice Directions In a large bowl, combine the tomatoes, olives, capers, garlic and oil. Add the basil, parsley and red pepper flakes. Stir to combine.
Cover and let stand at room temperature for 20 to 30 minutes. Stir occasionally. Serve over cooked rice.
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