Panzanella

Method

1. Grate the ramato tomatoes and mix with olive oil to create a dressing; shake well.
2. Wet the friselle directly in the pan where the tomatoes were grated.
3. Cut the mixed tomatoes (datterino, marinda, cuore di bue) into pieces.
4. Slice the red Tropea onion very thinly.
5. Add sliced peaches and cherries.
6. Add crunchy celery, fresh oregano, and plenty of basil.
7. Mix everything with your hands.
8. Plate and finish with a drizzle of olive oil and basil leaves.