Tomatoes, cucumbers, onions, friselle – it’s an instant taste of Puglia! In the sun-kissed south of Italy, these vibrant ingredients come together to create the perfect summer lunch for those lazy days after the beach: acquasale. This refreshing salad, beloved particularly in Puglia, is a humble meal that farmers and fishermen crafted with whatever the land provided, allowing them to sustain themselves through long, laborious days.
This recipe harks back to the age-old traditions of fishermen who, in the past, would spend days at sea and needed to carry provisions that could endure without refrigeration. To make the most of what they had, they would soak stale bread in the salty waters of the Mediterranean, hence the name “acquasale”.
As with every Italian recipe, the variations are endless, yet two stand out: one version is drier, featuring stale bread soaked in water, while the other takes on a more refreshing character. It’s this latter version that we share with you. A recipe that perfectly embodies the best of the Mediterranean diet, and it’s no coincidence that it is included among the dishes protected by UNESCO’s Mediterranean diet heritage.
What makes this refreshing salad so delightful is its simplicity. Ready in just about 20 minutes, it’s not only economical but also a vibrant, vegetarian feast. While finding friselle outside the borders of Italy can be a challenge, don’t fret! You can easily substitute with stale bread or crunchy crostini to achieve a similar delightful experience.
Ingredients (for 4 people)
- 4 slices of stale bread
- 60 g of celery
- 125 g of cherry tomatoes
- 80 g of small white cucumbers
- 50 g of Tropea red onions
- 40 g of extra virgin olive oil
- 100 g of water
- Fine salt to taste
How to Make Acquasale
- To prepare acquasale, begin by washing all the vegetables thoroughly. Next, let’s focus on the celery. Using a vegetable peeler, gently remove the outer fibers, then slice the celery in half lengthwise with a knife. Cut it into strips about half a centimeter thick.
- Now, turn your attention to the onion. Slice it into strips of the same thickness and set it aside for later.
- Take the cherry tomatoes and cut them into quarters, then slice each quarter in half to create eight delightful pieces from each tomato.
- Finally, it’s time to prepare the cucumbers: there’s no need to peel them. Simply slice them in half lengthwise, then cut into half-moons about half a centimeter thick.
- With all the vegetables beautifully prepared, grab a large, deep plate and pour in the water followed by the extra virgin olive oil. Add a pinch of salt and whisk the mixture to create a lovely emulsion.
- Now, gently fold in the cherry tomatoes, cucumbers, onion, and finally the celery into the plate. Give everything a good stir with a spoon, then arrange the stale bread (or crostini) around the plate. Your refreshing salad acquasale is ready, buon appetito!
Storage and Tips
Acquasale can be stored in the refrigerator for up to one day, but freezing is not recommended. If you need to prepare it in advance, it’s best to chop all the vegetables ahead of time and only dress them right before serving to preserve their freshness.
If you can’t find the small white cucumbers typical of Puglia, known for their digestibility, regular cucumbers will work perfectly well. In that case, be sure to peel them before cutting for the best texture.