What you'll need:1 stale ciabatta (sourdough bread is fine, too)1 red onion, very finely sliced500g the best ripe tomatoes you can find1 crushed garlic clove½ tsp dried oreganoHandful of black olives2 tbsp olive oilSalt and pepperHandful of fresh basil leavesTime: 30 mins Serves: 4 Method FirstTo make this
What you'll need:
- 1 stale ciabatta (sourdough bread is fine, too)
- 1 red onion, very finely sliced
- 500g the best ripe tomatoes you can find
- 1 crushed garlic clove
- ½ tsp dried oregano
- Handful of black olives
- 2 tbsp olive oil
- Salt and pepper
- Handful of fresh basil leaves
Time: 30 mins
To make this flavourful and unusual Italian salad, you first need to tear the bread into chunks of about 3-4 cm. Scatter just a little water over the top (not too much) to soften the surface.
Prepare the onions by sprinkling them with salt, then putting them in a bowl of water for 30 minutes (trust us, this really brings out their flavour beautifully!). Drain, and set aside.
Roughly chop your tomatoes, and chuck them in a bowl along with any juice that may have escaped. Add the oregano and garlic, and season well.
Drizzle some olive oil over your tomatoes, then add the bread, onions, olives, and basil leaves. Toss well, and leave to stand for 30 minutes at room temperature before serving.
This recipe will go brilliantly with the deep and savoury Cantine de Falco 'Salento' Rosato 2017. These two should be a winning combo!
There you have it -- a special recipe for Cialledda Salad!
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