Acquasala Recipe – Puglian Bread Salad

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.

Ingredients

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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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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

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