Frisedda alla Pugliese

Frisedda with Tomato Salad

3 frisedda bread disk
3 ripe tomatoes
salt
pinch oregano
3 tbs. extra-virgin olive oil

Soften the whole frisedda in water for 10 secs. Squeeze dry taking care not to break them. Lay them on a plate and spread with a salad made with the peeled, seeded and coarsely chopped tomatoes, oregano, salt, and extra-virgin olive oil. No pepper is necessary with this preparation because the frisedda already has pepper in it.