The friselle with burrata and vegetables are a fresh summer appetizer, delicious and very easy to prepare. An ideal dish also as a vegetarian main, perfect for those looking for a light but satisfying alternative on hot summer days.
The Apulian friselle – crunchy baked bread rings – are traditionally softened with a quick dip in water and topped with simple ingredients, as in the classic recipe of friselle alla pugliese, with cherry tomatoes, oil, and oregano. A straightforward, rustic dish that has crossed generations.
In the version I’m proposing today, revamped but true to the spirit of Southern cuisine, the friselle are enriched with tomato, cucumbers, onion, black olives, and burrata: a combination that enhances the taste of fresh ingredients, making it a perfect quick and complete summer recipe.
Friselle with burrata are ideal for those who want to serve a simple but impactful summer cold dish, with all the authentic flavor of Apulian tradition.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Summer
- Energy 357.58 (Kcal)
- Carbohydrates 47.81 (g) of which sugars 40.44 (g)
- Proteins 12.36 (g)
- Fat 12.98 (g) of which saturated 3.80 (g)of which unsaturated 2.41 (g)
- Fibers 2.49 (g)
- Sodium 299.75 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 Apulian Friselle with Vegetables and Burrata
If you are celiac, you can use gluten-free friselle available on the market, or prepare them at home with this recipe.
- 4 friselle (medium)
- 6 oz tomatoes
- 5.3 oz cucumber
- 2.8 oz burrata
- 1/4 Tropea red onion
- 16 olives
- 1 pinch salt
- 3 tbsps extra virgin olive oil
- A few leaves basil
Tools
- 1 Bowl
- 1 Chopping board
- 1 Knife
Recipe for Apulian Friselle with Vegetables and Burrata: the Best Way to Dress Them
To prepare the friselle with burrata, start with the most delicate operation, so to speak, which is soaking the friselle: the aim is to soften them just enough so they retain some consistency; dip them one at a time in a bowl full of water with the cut side facing down (1) and leave them submerged for about 15 seconds. Then place them on a plate or tray, with the cut side facing up (2). Then prepare the vegetables with which to dress the Apulian friselle: wash the tomatoes and cut them into fairly small cubes (3).
Peel the cucumber and cut it into cubes as well (4). Peel the onion and slice it very thinly (5). In a bowl, combine tomatoes, cucumber, and onion and season them with a good pinch of salt and 3 tablespoons of extra virgin olive oil (6).
Pit the olives and add them to the vegetables. Also add the torn basil leaves (7). Mix well and distribute this mix of vegetables over the friselle, also pouring all the oil and vegetable water over them (8). Open the burrata and shred it with a knife, then distribute some pieces here and there over the friselle (9).
Serve the friselle with burrata immediately, as a summer appetizer or as a vegetarian main dish.
Storage
The friselle can rest for 10-15 minutes, but should not be prepared much in advance, otherwise they risk becoming too soggy. If you have leftovers, you can store them in the refrigerator for up to one day.
Tips and Variations
You can prepare the friselle with burrata using different vegetables: I chose vegetables that do not require cooking for a quick summer dish, but you can also use grilled or briefly pan-cooked vegetables (eggplants, bell peppers, zucchini).
If you don’t like burrata, you can substitute it with buffalo mozzarella or Greek feta.
