Introducing how to make "Acqua Sale", a traditional dish from the Puglia region of Southern Italy. Meaning "water and salt" in Italian, this salad is a refreshing and delicious dish made by mixing stale bread with plenty of vegetables and seafood. It's a simple, chef-recommended recipe perfect for hot summer days.
Ingredients
Main Ingredients (2-4 servings)
- Bread 1 loaf (as desired)
- Cherry Tomatoes 200g
- Cucumbers 2
- Celery 1 stalk
- Red Onion 1
- Basil 1 pack
- Capers (to taste)
- Canned Tuna 1 can
- Canned Oil Sardines 1 can
- Hard-boiled Eggs 2
Seasonings
- Dried Oregano (to taste)
- [A] Water 50cc
- [A] Olive Oil 50cc
- [A] Salt (to taste)
- [B] Wine Vinegar (to taste)
Steps
- Cut 1 loaf of bread into bite-sized pieces.
- Halve 200g of cherry tomatoes. Thinly slice 2 cucumbers, 1 stalk of celery, and 1 red onion.
- In a bowl, combine the cut bread, cherry tomatoes, cucumbers, celery, red onion, and capers (to taste).
- In a separate bowl, mix 50cc of water, 50cc of olive oil, and salt (to taste).
- Pour the seasoning mixture from Step 4 over the bread and vegetables in the bowl from Step 3.
- Add wine vinegar (to taste) (or citrus juice) and gently mix everything together.
- Add dried oregano (to taste) and half of the torn basil from 1 pack, and mix again.
- Add 1 can of tuna and 1 can of oil sardines with their liquid, and mix everything together boldly.
- Cut 2 hard-boiled eggs in half lengthwise and then crosswise, making four pieces. Add them and mix lightly.
- After mixing, refrigerate for at least 30 minutes. (Key Tip: Refrigerating overnight allows the flavors to meld better).
- After chilling, taste and adjust. If more acidity is needed, add more wine vinegar or citrus juice. If you want a stronger oregano flavor, add more dried oregano. For a richer taste, add more olive oil, and mix again.
- Gently mash the eggs a bit as you mix, then plate and serve. It's complete.
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