Cialledda Cucumber Salad
Cialledda cucumber salad is Puglian version of the Tuscan panzanella bread salad. It is made with local cucumbers, tomatoes, mint and friselle or toasted breadcrumbs.
In Puglia the only cucumbers available are caroselli. A short thick vegetable with light green skin or dark green stripes. Once the skin has been removed and the seeds scooped out, it tastes very much like the long cucumbers, we prefer in Scandinavia. Friselle are a kind of hardtack or crisp bread particular to the Puglia and Basilicata. If it can’t be obtained you can use croutons or toasted breadcrumbs instead.
Ingredients
2 caroselli our another type of cucumber
6 tomatoes
Fresh mint leaves
1 friselle or a slice of toasted bread
White wine vinegar
Olive oil
Salt
Preparation
Peel the cucumbers and scoop out the seeds
Wash and dice the tomatoes
Break the friselle into smaller pieces and soak it in a little water. Alternatively dice a slice of bread and roast.
Make a dressing of olive oil and white wine vinegar and pour it over the cialledda.
Speinkle with salt and fresh mint.
Sometimes sliced red onions and capers are added to the Cialledda cucumber salad
Italian Notes
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