Rice Salad with Green Olives and Sweet Peppers

Serves:

• 3 cups cooked long or medium grain rice, at room temperature
• 1 cup green olives, pitted if needed, and coarsely chopped
• 1/2 of a red onion, minced
• 1/4 cup chopped flat leaf parsley
• 1 sweet red pepper, finely chopped
• 1 ripe tomato, chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper