Today’s recipe is a quick one, and I am writing it quickly before this day ends, before this beautiful sun sets that I did not expect today. In between, between one quick thing and another, we ate these friselle with black cherry tomatoes plus a lot of other things, slowly, leisurely, savoring every bite. 😋
We had a beautiful, sunny, and warm day. After yesterday’s rain and the past days, which made me fear I would have to start making recipes with pumpkins, mushrooms, and polenta, I enjoyed a terrace lunch worthy of a clear and warm summer day. So what better day to bring out a top-shelf summer recipe?
These friselle with black cherry tomatoes tell much about my ending summer.
They speak of how much I love having lunch, strictly on the sunny terrace, with simple dishes prepared in five minutes.
The ingredients tell, in chronological order of appearance:
– (the black cherry tomatoes) from my mother’s new garden, which was the family novelty this year,
– (the Queso Majorero, an excellent goat cheese) from Flavia’s vacation in Fuerteventura,
– (the Greek olives) from my brother and sister-in-law who always delight me with some specialty from their trips,
– (the arugula and red onion) among my favorite summer ingredients, along with tomatoes, almost a symbol of my/our food-loving summer,
– and finally (the purslane) my latest discovery. I knew it ‘by sight’ and have seen it in many recipes, but I hadn’t had the chance to try it yet. Then my sister-in-law (always her! an inexhaustible source of inspiration) put her touch, and I started collecting it and adding it to my dishes. As I did today, in these excellent Friselle with black cherry tomatoes, Queso Majorero, marinated Greek green olives, red onion, arugula, and purslane. 😋
☘ ☘ ☘
Other friselle recipes: 👇
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: International
- Seasonality: Summer
Ingredients
- friselle
- black cherry tomatoes
- goat cheese
- green olives (marinated in oregano)
- arugula
- red onion
- purslane
- extra virgin olive oil
- vinegar
Steps
There is no real process for this recipe. Simply proceed as follows:
Soak the frisella by dipping it in cold water for about a minute, then drain it and place it on a plate.
Wash and cut the black cherry tomatoes and cheese into pieces.
Slice the onion and – but this is optional – soak it with white vinegar.
Wash and dry the arugula and purslane (the leaves and the thinner and tender stems).
Distribute all the ingredients on the frisella.
Finally, add the olives and a drizzle of extra virgin olive oil.
☝ I recommend being generous with the tomato salad! The photos show less salad than I actually used because I avoided covering the frisella too much to make it, at least a little, visible. 😃 That’s why I haven’t included quantities in the ingredient list; go with your feelings and dress your friselle as you like!
Salt-Free Advice
I do not recommend adding salt to this recipe, as the marinated olives are quite flavorful, and with the cheese (and the friselle themselves) they provide enough salt. 😉
If you are interested in reducing or eliminating salt, always remember to:
▪ Decrease salt gradually; the palate must get used to it slowly and should not notice the progressive reduction.
▪ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▪ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▪ Use seeds. Sesame, pine nuts, almonds, walnuts…
▪ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granules and gomasio.
▪ Prefer fresh foods.
▪ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▪ Avoid bringing the salt shaker to the table!
▪ Occasionally allow yourself a break from the rules. It’s good for your mood and helps you persevere.
If you do not want or cannot give up salt:
▪ You can still try my recipes by salting according to your habits.
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On the WhatsApp channel and on Instagram, on the Facebook page, in Pinterest, in my two groups: Catia’s group, in kitchen and beyond and Exactly what I was looking for! and if you want… subscribe to my Newsletter
