Acquasala – Puglian bread salad

Acquasala

PT15M

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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
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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