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Greek frisella

Greek frisella

July 07, 2017
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Today we propose a summer dish based on the Greek dakos, soaked dried bread with tomatoes and feta cheese. Feta cheese gives mineral salts, very important in order to remineralize the body when you sweat too much in the hot summer days. Basil, oregano and lesser calamint make the dish healthier, tasty and colorful.


8 friselle (friselle are a type of dried bread or barley rusk that you have to soak in order to make soft)

4 tomatoes

1 onion

2 tablespoons of capers

4 tablespoons of black olives


Lesser calamint


200 g of feta cheese, the typical Greek cheese made from sheep’s milk or a mixture of sheep and goat’s milk


Extra virgin olive oil

Red wine vinegar

In a bowl pour half a liter of cold water and a glass of red wine vinegar. Soak the friselle bread for some minutes, then put them in a plate and let them rest for a couple of hours because the bread should become softer and bigger. Rinse the tomatoes and cut them into slices, cut also the onion into slices, rinse the olives and the capers and cut the feta cheese into cubes. Put all these ingredients in a large bowl, season with extra virgin olive oil and a little vinegar, salt, then spread this salad on the friselle, add also chopped leaves of basil, lesser calamint and a pinch of oregano.

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