- serves 4
4 friselle or pane biscotatto
½ cup (110 ml) extra virgin olive oil
10 cherry tomatoes, halved
fresh oregano for sprinkling
1 bowl of water
1. The base is always the friselle, olive oil and tomato. Dunk your friselle in some water to reconstitute, shake off excess water.
2. On a serving plate, break the friselle into small pieces and add cherry tomatoes, oregano, salt, and olive oil. Mix well and serve.