Friselle con Pomodoro. I made this recipe last summer and have been looking forward to the perfect tomatoes so I could make it this year.
Friselle (store bought or homemade)
5 ripe tomatoes, chopped into small cubes
2 teaspoons capers
Black olives, chopped
A big glug of extra virgin olive oil
A splash of balsamic vinegar
Salt and pepper
Fresh herbs – Parsley, Sage, Basil and Thyme
Place all the ingredients (except the friselle) in a large bowl. Add the herbs, olives, capers and salt and pepper to taste. If you let it all sit for a bit — even as little as 15 minutes — a nice amount of juice will form on the bottom of the bowl. When you’re almost ready to serve the Friselle arrange them on a serving tray (I think a cheese or cutting board works well). (If you have really big Friselle, you can break them into manageable pieces before soaking and topping them.)
Spoon some of the tomato juice onto each one; you want them to be soft enough to bite into. You will probably also want to give each friselle (or piece of friselle) a good dose of olive oil. If they’re not soft enough after you’ve used up all the tomato juices, add a small amount of cold water. Remember, though, that they will continue to soften a bit when the topping soaks in. Then spoon the tomato mixture evenly over each Friselle . Top with a drizzle of olive oil, a sprinkle of salt and some ripped fresh herbs.
We had grilled Chicken and Corn on the Cob to go along with the salad.