This is ideal for lunch in the hot summer.
i pass a couple of friselle under running water, shake off the excess, put them on a plate and dribble over some oil. Next, I pile on top tomatoes, cucumber and feta. I season with salt and pepper and more extra virgin olive oil. I let it stand for 10 minutes to soften up the friselle a bit.
Mozzarella is nice instead of feta and some basil leaves would be a good addition.
If you can’t get friselle, any stale bread would do.
Cook's Tales 