In a large bowl, break up 4 cups cooked white rice. Stir in 4 ounces fresh mozzarella cheese cut into cubes, 2 1/2 ounces fontina cheese cut into cubes, 1 pint halved grape tomatoes, 1/2 cup quartered kalamata olives, 1 tablespoon chopped drained capers, 1/3 cup chopped fresh basil and 1/4 cup chopped flat-leaf parsley; season with salt and pepper. Drizzle with 3 tablespoons extra-virgin olive oil and 2 teaspoons balsamic vinegar and toss. Cover and refrigerate until chilled. Makes 6 cups.