Ingredients

• 4 friselle or pane biscotatto
• 1/2 cup extra-virgin olive oil
• 10 cherry tomatoes, halved
• Fresh oregano, for sprinkling
• Salt, to taste

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Instructions

1. The base for this dish is always the friselle, olive oil and tomato. Dunk your friselle into some water to reconstitute, and then shake off any excess water.
2. Break the friselle into small pieces on a serving plate, and then toss with the olive oil, cherry tomatoes and oregano. Season with salt.