positano caponata
Prep
Total
Yield 2
Ingredients
- 2 friselle (twice baked hard bread)
- 2 large ripe tomatoes
- 1 mozzarella, about 1 cup cubed
- 1/2 cup tuna in olive oil, drained
- 1/4 cup chopped celery
- 1/4 cup olives, black or green
- 1 small bunch of arugula
- 3-4 basil leaves, torn
- extra virgin olive oil
Instructions
- Soak the friselle in cold water for about 5 minutes, to slightly soften them.
- Break them up roughly and place them on a plate.
- Chop the tomatoes and dress them with olive oil and salt. Stir them and let them sit for about ten minutes, to let the juices out.
- Place the tomatoes on top of the friselle, toss and them top with the rest of the ingredients. Drizzle with more olive oil.
- Let sit another half hour to let the bread soften and absorb the rest of the tomato juices and olive oil
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/08/caponata-in-positano-bread-salad-at-pupetto/