Fresella with cherry tomatoes and cashews, a recipe that literally takes me back to my childhood when I was a big eater of freshly picked cherry tomatoes!
I still remember when Grandma Fiora washed them and handed them to me wrapped in her lovely fragrant tea towel. It was a gesture of love from another era!
And then the freselle, also known as friselle or frese, were one of my mom’s favorite dishes; she would soak them with tap water until they were nicely softened and then dress them even more simply than mine.
And it was her that inspired me for this no-cook recipe, ideal for when temperatures soar.
In the recipe, you will find the ingredients per person, and one of my followers suggested that with two or three anchovy fillets in oil, they taste even better.
If instead you want to keep the recipe vegan but love a little extra touch, rub a halved clove of garlic on the freshly soaked fresella. And then let me know if you liked them.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No-Cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 fresella (Frisella)
- 4 piccadilly tomatoes
- 4 yellow cherry tomatoes
- 0.35 oz cashews (unsalted)
- 4 tbsps water
- 1 tsp extra virgin olive oil
- to taste fine salt
- to taste basil (fresh)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Spoon
- 1 Blender
- 1 Tea Towel
Steps
To make the Fresella with cherry tomatoes and cashews, first, soak the fresella well with water and let it rest for at least 30 minutes.
The longer it rests, the softer it will become.
Chop the cashews by hand or with a blender until you get a crumb.
Meanwhile, cut the washed and dried cherry tomatoes into cubes.
Combine everything in a small bowl and add oil and salt.
Add the basil previously cleaned with a damp tea towel and tear it coarsely by hand.
Mix.
Dress the fresella and let it rest covered for another 30 minutes or until ready to serve.
