Puglian Cialledda by Cesarina Giovannella

A’ Cialledd

07/13/2025

When the sun is high and the air smells of the sea, the kitchen becomes simple, fresh, and genuine. It’s in this summery atmosphere that cialledda pugliese is born — a rustic, refreshing dish from the peasant tradition of southern Italy, especially typical of the Alta Murgia area and the town of Gravina in Puglia, where it’s also known as “acquasale.”

This humble yet flavorful salad is a symbol of southern Italy’s cucina povera: few ingredients, big taste, and a deep connection to the land. Traditionally, it was the farmers’ lunch, made with whatever was on hand: stale bread, ripe tomatoes, onion, extra virgin olive oil, and oregano.

Today, cialledda has become a summer staple on Puglian tables, loved by those who crave authentic flavors and lightness. Perfect to enjoy after a day at the beach, it comes together in minutes and gets even tastier as it rests — making it ideal to prepare ahead of time. Its simplicity wins over both adults and children, and its versatility allows for easy customization with pantry ingredients. Our Cesarina Giovannella from Martina Franca shares her family’s time-honored version:

"It’s a humble but incredibly tasty dish that has brightened the countryside tables of Puglia for generations. It tastes like summer and tradition — fresh, healthy, and full of joy!"

Cesarina Giovannella

Scroll down for the full recipe and be transported by the colors, scents, and soul of the Puglian summer.

Puglian Cialledda (a traditional bread and tomato salad)

A classic of cucina povera featuring bread, fresh vegetables, and olive oil—perfect to enjoy on hot summer days

DifficultyEasy

Servings7

€

CostLow

Ingredients

500 g of stale Apulian durum wheat bread
1 small yellow bell pepper
1 small red bell pepper
6 green chili peppers
2 barattieri (a type of Apulian melon-cucumber)
300 g of Regina tomatoes
3 stalks of white celery
250 g of pitted Leccino olives
3 Acquaviva red onions
2 generous pinches of fine salt
3 generous pinches of oregano
10 basil leaves
100 ml of Apulian extra virgin olive oil
Chilled mineral water

Method

Cut the stale bread (at least two days old) into cubes and leave it in the sun for a couple of hours, turning occasionally.
Meanwhile, prepare the vegetables. Clean and rinse the peppers well, then cut the yellow and red peppers into thin strips and the green chili peppers into rings. Place them in a bowl.
Slice the onion thinly and soak it in cold water for 30 minutes.
Dice the tomatoes and add them to the bowl with the peppers.
Peel the barattieri, remove the seeds, and cut into large cubes.
Drain the onions well and add them to the bowl.
Season with salt and drizzle in half of the olive oil. Sprinkle with oregano and basil.
Add the bread cubes, mix well, then add the remaining olive oil and two large glasses of chilled water. Stir, then add the barattieri cubes and mix again.
Just before serving, add about fifteen ice cubes, mix once more, and serve immediately.