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Acquasala – Puglian bread salad
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This Puglian acquasala recipe is a perfect summer dish, a salad comprised of torn stale bread soaked in olive oil and tomato juices. As it's such a simple dish, the quality of ingredients used is paramount – using tomatoes at the peak of their season will yield best results.
First published in 2018
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Ingredients
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Imperial
Acquasala
- 400g of heritage tomatoes
- 150g of ciabatta, stale
- 1 small red onion
- oregano, leaves picked
- 45ml of extra virgin olive oil
- flaky sea salt
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Method
1
Roughly chop the tomatoes and place in a large bowl, making sure you pour in all the remaining juices left on the chopping board
- 400g of heritage tomatoes
2
Slice the onion into rings and add to the bowl
3
Tear the ciabatta into chunks roughly the same size as the tomato pieces and add to the bowl
4
Drizzle in the oil and add the oregano leaves. Give them a good stir and leave for 5–10 minutes before serving to let the oil and tomato juices soften the bread
5
Finish with a good sprinkling of flaky sea salt and serve
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