Summer Bread Salad: Apulian Acquasala

The Apulia cuisine, inspired by the Mediterranean diet, features a lot of fresh and local herbs, vegetables, fruits, contains a moderate amount of pasta and bread, and includes a little fish and meat. These wholesome ingredients are all topped with extra virgin olive oil.

The Acquasala, a popular dish in Apulia, is an example of this cuisine. It is not only healthy, as it is prepared with fresh ingredients, it is also relatively easy to make. This dish can be enjoyed perfectly after a long day at the beach.

Remember: this recipe has no exact measurements, so you can add as little or as much of each ingredient as you wish.



INGREDIENTS for 4 servings:

4 slices wholewheat bread, stale
∼ 5-6 spoons of extra virgin olive oil
salt, to taste
oregano, to taste
∼ 20 cherry or datterini ripe tomatoes, diced
a small red onion, finely sliced

One crucial element of this recipe is to use whole-wheat bread with a thick crust.

Put the tomatoes and the onion in a bowl, season with salt, oil and oregano and stir the mixture. Let rest for about 5 minutes. Then with your hands break up the bread in small pieces and put them into the bowl. Sprinkle with cold water and stir the mixture. Let rest for a few minutes. Check the bread, it has to remain lightly crunchy and not get soggy. If needed, add water a little at a time.

The preparation can be varied by adding basil, cucumber or small peppers.

Francesca & Marinella


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