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

1. 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. 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. 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. 4

   Serve your cialedda on individual plates, drizzled with some extra olive oil.