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, stirring to combine.

* Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally. Serve over cooked rice. (Mayo Foundation)