Panzanella with Greek feta, tuna and sun-dried tomatoes

Soften the frisa: quickly dip the barley frisa in cold water for about 30 seconds to 1 minute, just long enough to soften it without making it too soggy.

Drain and crumble: drain the frisa well and let it rest for a couple of minutes to remove excess water. Crumble the frisa with your hands directly into the bowl into irregular pieces.

Add tuna and feta: drain the tuna from excess oil and crumble it into the bowl. Cut the feta into about 1 cm cubes and add it to the frisa.

Add sun-dried tomatoes and capers: drain the sun-dried tomatoes and cut them into strips, then add them to the bowl together with the capers (if salt-packed, rinse them first).

Season and mix: add a drizzle of extra virgin olive oil and a generous sprinkle of oregano. Mix well so the frisa absorbs the flavors. Taste and, if necessary, adjust salt and pepper carefully, considering the saltiness of the feta, capers, and tuna.