Mediterranean friselle are a humble, simple, quick dish, ideal for a summer dinner: when it’s hot, the desire to cook and sometimes even to eat fades. That’s why fresh, light, and quick dishes are the right solution. Mediterranean friselle with cherry tomatoes, mozzarella, olives, and, if you like, with raw red onion, are tasty, delicious, and ready in a snap.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 friselle
- 1 clove garlic
- 7 oz beefsteak tomatoes
- 3.5 oz mozzarella
- 10 Taggiasca olives
- to taste salt
- 2 tablespoons extra virgin olive oil
- to taste fresh basil
- to taste dried oregano
Tools
- 1 Bowl
- 1 Serving plate
Steps
If you serve the friselle as an appetizer, one per person is ideal. If serving as a main course, double or triple the portions depending on appetite.
Moisten the friselle by dipping them in cold water (you can find some tips in this post) and place them on plates or a serving plate. Wash the tomatoes under running water and dice them. Transfer them to a bowl and dress with extra virgin olive oil, salt, oregano, the crushed garlic clove (if you don’t like it you can omit it), and some chopped basil leaves. Mix well to blend all the ingredients. Distribute the tomato salad on the friselle, add the cubed mozzarella, Taggiasca olives, and serve immediately.
