Acqua Sale

Molisan Bread and Tomato Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The simple, but delicious, fresh tomato salad from the tiny region of Molise has a soft bread base, making it similar in principle to the Tuscan salad panzanella. Don’t skimp on the dried oregano - the one herb that is always much more delicious when used dried instead of fresh - as this will bring the salad vibrantly to life. Lots of good-quality olive oil is used to give the salad extra richness. Choose the sweetest and ripest tomatoes you can find, while they are in season.


  • 2.5 ml/½ tsp sea salt
  • 4 thick slices of crusty, rustic bread, such as casareccio
  • 4 large, ripe tomatoes, chopped
  • 1 garlic clove, finely chopped
  • 10 ml/2 tsp dried oregano
  • 300 ml/½ pint/1 ¼ cups extra virgin olive oil


  1. Dissolve the salt in 500 ml/17 fl oz/generous 2 cups water. Dampen the slices of crusty bread with the salted water and lay them out on a platter.
  2. Arrange the tomatoes on top. Sprinkle with the garlic and the dried oregano. Drizzle with the olive oil and leave to stand for an hour before serving.