Cialledda (Bread and Tomato Salad)
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Total Time
30 mins
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Course
Appetizer
Cialledda (Bread and Tomato Salad)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- bread cut into chunks (see Notes, stale
- For the condimento:
- tomato cut into wedges
- oregano dried, a healthy pinch
- salt
- black pepper
- olive oil q.b.
- Optional enrichments:
- red onions cut into thin rings
- cucumber better, a carosello pugliese if you have access to one, cut into chunks, or (alternative ingredient
- olive
- bell pepper sliced
Instructions
- Cut or break the bread into chunks. Place in a bowl and sprinkle some water over the pieces, tossing gingerly so all the pieces get a bit of moisture. The point is to moisten the bread so it softens a bit, not to soak them through. Let the bread rest.
- In a bowl, mix the tomatoes with the other dressing ingredients if using, other than the basil leaves. Let rest for 10-15 minutes.
- Add the dressing to the bowl with the bread. Toss one or twice and let rest another 10-15 minutes. Add the the basil leaves if using.
- Serve your cialedda on individual plates, drizzled with some extra olive oil.
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