A summer salad of bread and vegetables, originally a way for poor country people to use up dry bread, this is a tasty dish with a rustic flavour.
Ingredients (serves 4) :
3 large “friselle”
200 g salad tomatoes
1 red onion
1 sprig fresh basil
extra virgin olive oil
Soak the friselle in water for about 5 minutes, until soft but not breaking apart. Break them into small pieces by hand and place them in a large salad bowl. If necessary, squeeze the friselle to remove water. Wash and thinly slice the vegetables. Add the tomatoes and season with oil and salt, mixing well, then add the cucumber. Serve the “Cialledda” cold.
Cialledda is the name given to this dish in Puglia, a simple summer dish originating in the poor farming communities. It requires no cooking and was traditionally for those working all day in the fields with no time to go home and eat. In Tuscany the same dish is known as Panzanella.