1 1/2 c. rice
1 1/2 c. black olives
1 1/2 c. green olives
1/2 c. green pepper, chopped
1/2 c. Swiss cheese, sliced
1 sm. onion, chopped
1 tbsp. parsley, chopped
2-3 tbsp. capres
1 can anchovies (optional)
Salt and pepper
3 tbsp. olive oil
2 hard-boiled eggs, sliced round
4 to 5 cherry tomatoes
Pickles, chopped

Cook rice in boiling water. Drain, run cold water over rice to prevent grains from sticking, drain.

In a bowl, mix rice, salt and pepper, olive oil, capres, pickles, green pepper, onion, parsley and cheese.

In serving plate, mound the rice mixture. Place sliced eggs and cherry tomatoes around rice mixture. Cut up some of the tomatoes to garnish top of salad. Roll up few olives with anchovies, if desired.