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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  • 400g of heritage tomatoes
  • 150g of ciabatta, stale
  • 1 small red onion
  • oregano, leaves picked
  • 45ml of extra virgin olive oil
  • flaky sea salt


Roughly chop the tomatoes and place in a large bowl, making sure you pour in all the remaining juices left on the chopping board
Slice the onion into rings and add to the bowl
Tear the ciabatta into chunks roughly the same size as the tomato pieces and add to the bowl
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
Finish with a good sprinkling of flaky sea salt and serve

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