Cialledda (Bread and Tomato Salad)
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
- 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.