Summer bread salad (Cialledda)
- Macchè
- May 23
- 2 min read
This is for the true bread lovers, who could even make salad out of it.
Is this a salad? Technically, yes! The Summer bread salad is an old recipe for summer days. When you want something fresh and fulfilling, Italian grandmas got you!
Why do we make salad out of bread?
In Matera, where I grew up, Cialledda is the traditional summer dish and you can find it in homes and restaurants with many variants.
Matera's bread is famous for its amazing taste and fun horned-shape, and people come to try it our from all around the world.
Back in the 1950's, when people from Matera were still living in the old town (in carved caves), they used to bake huge loafs of bread at once for the whole family.
Once the bread was getting stale, they would make Cialledda our of it to make sure no food was wasted. Today, everyone still makes Cialledda especially on hot days, as a fresh lunch on the beach, or as an easy dinner after a long day.
As usual, there is no strict recipe to follow. You can make your own Cialledda with your favorite summer ingredients! Find some tips at the bottom of the recipe, and have fun!
INGREDIENTS:
This recipe makes 500 g of Cialledda, enough for 4 people. Want to explore other Italian recipes? Check our workshops!
2 cucumbers, peeled
2 tomatoes, sliced or cut into chunks
1 red onion, thinly sliced
2 thick slices (200 gr) stale crusty bread, preferably durum wheat bread
Fresh basil, torn by hand
Dried oregano, to taste
Black olives, a few spoons
Extra virgin olive oil, generously
Salt, to taste
Cold water, as needed
+ Macchè tip
• a couple of spoons of Capers
• 150 g chickpeas or white beans
THE RECIPE:
Soak Cut the stale bread into chunks (bite-size) and place in a bowl. Cover with cold water and leave to soak for a few minutes, just until softened. Drain and squeeze gently but firmly to remove excess water, then move it to a bowl.
Cut Peel the cucumber, and cut it into pieces. Cut the tomatoes into chunks, and slice the onion thin. Add the tomatoes, cucumbers, the olives, and sliced red onion to the bowl with the bread.
Season Season with salt and dried oregano, then add plenty of torn fresh basil. Be generous when you add extra virgin olive oil.
Mix and wait Mix gently so everything is evenly coated and the bread absorbs the juices without breaking apart too much.
Let sit for 5 minutes before serving, serve cool or at room temperature.
MACCHÈ TIPS:
You can make Cialledda your own, adding ingredients that you like in a salad. At home, we like to add some capers and chickpeas for saltiness and a protein source. To create your own, we recommend you to add only ingredients that can be kept in the fridge for a couple of days (avoid sauces and dressings). Think about beans, herbs, and a salty touch. Cialledda is even better the day after, when all ingredients released their flavor.
