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Cialledda (Bread and Tomato Salad)

Balanced, flavorful, and enjoyable—this recipe has it all.

Total Time
30 mins
Course: Appetizer

Ingredients

  • stale bread cut into chunks (see Notes)
  • For the condimento:
  • tomatoes cut into wedges
  • A healthy pinch of dried oregano
  • salt and pepper
  • olive oil q.b.
  • Optional enrichments:
  • Red Onions cut into thin rings
  • A cucumber or better, a carosello pugliese if you have access to one, cut into chunks
  • olives
  • sliced bell peppers

Instructions

    Cup of Yum
  1. 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.
  2. In a bowl, mix the tomatoes with the other dressing ingredients if using, other than the basil leaves. Let rest for 10-15 minutes.
  3. 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.
  4. Serve your cialedda on individual plates, drizzled with some extra olive oil.