Tomato Salad Pugliese Style (Insalata di Pomodori con Frisedde)
Author: Mary Ann Esposito
  • 2/3 Cup extra-virgin olive oil
  • 1/4 Cup red wine vinegar
  • 1 Tablespoon sugar
  • 3 cloves garlic; minced
  • 9 large fresh basil leaves; minced
  • 1/2 Cup flat-leaf parsley (tightly-packed); minced
  • fine sea salt, to taste
  • 8 large meaty plum tomatoes (to 9); diced
  • 8 Pugliese Hard Biscuits; (see Recipe)
  1. In a glass bowl, combine all the salad ingredients and gently toss. Cover the bowl and let marinate at room temperature for several hours.
  2. Spoon the salad over the frisedde and let stand for about 20 minutes, cut before serving.
This recipe yields 8 servings.

Comments: From Puglia comes this delightful summer salad that sits atop frisedde, a hard ring-shaped roll that is quickly softened in water. This salad can also be served as an antipasto.

Source: Ciao Italia at

Per Serving (excluding unknown items): 168 Calories; 18g Fat (94.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Recipe by Recipes at