Panzanella with Greek feta, tuna, and sun-dried tomatoes

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

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

Add tuna and feta: drain the excess oil from the tuna and crumble it into the bowl. Cut the feta into cubes of about 1 cm 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 along with the capers (if in salt, rinse them first).

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