4 cups plum tomatoes, ripe, chopped
4 whole olives, Kalamata, pitted, sliced
4 whole olives, green, pitted
1 1/2 Tbsp capers, rinsed and drained
1 Tbsp garlic, minced
1 Tbsp Ultra Premium Extra Virgin Olive Oil
1/4 cups basil, fresh
1 Tbsp parsley, minced
1/8 tsp red pepper flakes
3 cup(s) cooked brown rice
In a large bowl, combine tomatoes, olives, capers, garlic, and EVOO.
Add the basil, parsley, and red pepper flakes, stirring to combine.
Cover and let stand at room temperature for 20-30 minutes, stirring occasionally.
Serve over hot cooked rice.
Nutritional analysis per serving
Serving size: About 2 cups
- Calories: 250
- Total fat: 6 g
- Saturated: fat 1 g
- Trans fat: 0 g
- Monounsaturated fat: 4 g
- Cholesterol: 0 mg