Friselle with cherry tomatoes and tuna with a fresh lemon dressing are among my favorite summer recipes, prepared with yellow cherry tomatoes, red tomatoes cut into pieces, green and black olives, lettuce, fresh Tropea onion, pecorino cheese, olive oil and scented with lemon juice to make them even more irresistible. You can enrich the recipe by adding grilled vegetables like eggplants, grilled zucchini or peppers.
If you are looking for quick and easy cold summer dishes this recipe is an excellent solution, ideal even as a single dish. The summer conditioned friselle are quick and easy recipes to prepare, perfect to serve for a dinner with friends or family.
The frisella is a Apulian specialty similar to a small donut-shaped bread cut in half, made with semolina or whole wheat flour and baked in the oven, they are very suitable for making summer salads, you can for example use them instead of bread in the Tuscan panzanella, in any case today we will see together how to make the friselle with cherry tomatoes and tuna, and I also explain how to soak them.
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 friselle
- 3/4 cup yellow cherry tomatoes
- 3/4 cup cherry tomatoes
- 3.5 oz tuna in oil
- 1.75 oz black olives
- 1.75 oz green olives
- 1/4 cup olive oil
- 1 red Tropea onion
- 1 lemon (juice)
- Some leaves lettuce
- Some leaves basil
- to taste pecorino cheese
- to taste salt
Tools
- Bowl
- Plate
Recipe
Fresh, summery, no cooking.
First, wash and dry the yellow and red cherry tomatoes, lettuce, basil, and clean the onion.
Drain the black and green olives and the tuna.
Cut the cherry tomatoes and onion into pieces, the olives into slices, and shred the tuna with a fork.
Put all these ingredients together in a bowl, season with olive oil, lemon juice, and salt, then mix and let it marinate for about ten minutes.
In the meantime, let’s prepare the friselle.
The friselle should be soaked in cold water, you can immerse them for a few seconds or keep them up to about a minute, depending on the desired consistency of the frisella.
If you prefer crispy friselle, just pass them briefly in the water front and back, otherwise, if you prefer them softer, extend the soaking time up to a minute.
To proceed with this step, I recommend taking a deep plate, filling it with water and soaking the frisella one at a time, then place them on the serving dish.
Distribute the prepared dressing on each frisella, a few lettuce leaves, basil, and finish the preparation by sprinkling with grated pecorino cheese.
Here we are done preparing our summer friselle, fresh and genuine, topped with yellow cherry tomatoes, red cherry tomatoes, tuna, and olives, now all you have to do is enjoy them with company. To conclude…enjoy your meal!
Storage and Tips
Storage: friselle are best enjoyed immediately, but you can store the dressing in the refrigerator for up to 1 day.
Tips: the quantity of ingredients can vary according to your taste, increasing or decreasing the ingredients as you prefer.
If you want to enjoy the friselle keeping them crunchier, you can avoid soaking them in water and wet them with the dressing released from the salad preparation.
If you are looking for summer recipes, don’t miss all the cold pasta dishes, ideal for the hot season.
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