Acquasale
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 199
- Carbohydrates g 23
- of which sugars g 2.9
- Protein g 3.6
- Fats g 10.3
- of which saturated fat g 1.53
- Fiber g 2
- Sodium mg 525
- Difficulty: Very easy
- Prep time: 20 min
- Serving: 4
- Cost: Very low
PRESENTATION
Acquasale is this amazing dish that totally captures the essence of Southern Italian cuisine—using super simple, local ingredients to whip up something refreshing and seriously tasty. Originating in Puglia, this traditional Italian bread salad has roots with farmers and fishermen who made the best of what they had. It’s often enjoyed during summer, especially after a day at the beach, and really shows off the spirit of crispy bread like friselle—or even slightly tender stale bread that absorbs all those juices from sweet tomatoes, cucumbers, and onions.
Some versions? They're more brothy, kind of like a chilled soup. Others are drier, sorta like panzanella from Tuscany. And you know what? No matter the style, it always feels light and keeps you cool on those hot southern days. And in Puglia, simplicity is key. Puglian acquasale is a great example of that. Pretty much. The recipe uses just a few ingredients—nothing fancy—so you can really savor the summer flavors. The bread is crucial, I gotta say, because it soaks up all the juices, becoming moist, yet retains a bit of crunch if you use friselle.
Sometimes, a splash of olive oil or a sprinkle of oregano adds a nice kick, but the real stars are the veggies and the bread. And the sauce? This dish is perfect for casual lunches or even as a snack when you want something easy that makes the most of leftovers. Compared to richer Italian peasant dishes from other regions, this one leans into that light and fresh vibe.
It’s part of a tradition of Italian stale bread recipes that ensures nothing goes to waste. Whether you call it Basilicata bread salad or stick to the Puglian name, acquasale brings the best of the south right to your table, making any summer day feel way way more relaxed and delicious. Honestly, it’s a testament to the resourcefulness and creativity of the Puglian people, using what they have to create something both simple and satisfying. So, next time you’re craving a taste of southern Italy, try acquasale and experience the beautiful simplicity of Puglian cuisine.
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- INGREDIENTS
- Friselle 4
- Celery 2.1 oz (60 g)
- Cherry tomatoes 0.8 cup (125 g)
- Red Tropea onions 1.8 oz (50 g)
- Cucumbers ½ cup (80 g) - small white
- Extra virgin olive oil 2 ¾ tbsp (40 g)
- Water ½ cup (100 g)
- Fine salt to taste
How to prepare Acquasale
To prepare the acquasale, first wash all the vegetables; then focus on the celery. Use a peeler to remove the outer strings 1 and then split it in half lengthwise with a knife 2. Finally, cut it into strips about 1/4 inch thick 3.
Move on to the onion, cutting it into strips of the same thickness 4 and set it aside. Take the cherry tomatoes and cut them into quarters, then cut each quarter in half to make 8 pieces from each cherry tomato. Lastly, work on the white cucumbers; there's no need to peel them; first, cut them in half lengthwise 6
and then into half-moons about 1/4 inch thick 7. Now that all the vegetables are cut, take a rather large deep dish, where you must first pour the water 8 and then the oil 9.
Add a pinch of salt 10 and emulsify everything with a whisk 11. Then add the cherry tomatoes 12,
the cucumbers 13, the onion 14, and finally the celery 15.
Mix everything with a spoon 16, place the friselle around the dish 17, and serve the acquasale 18!