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.
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
