A “peasant dish” of delicious proportions, this is the Cilento’s answer to “bruschetta”. Instead of toasted bread, it uses old crusty bread and turns it into a triumph and highlights the flavors of each element – rich fruity olive oil, sun-kissed tomatoes, and the durum wheat grain of the bread. In  Cilento they sell “biscuits” of hard bread ready for this dish, but it’s also a great way to use up a leftover chunk that has gone hard.


Hard crusty bread or pre-made bruschetta-type pieces found in stores here
2-3 ripe tomatoes, preferably heirloom tomatoes
Some thinly sliced onion or minced garlic, optional
Salt and pepper
Extra virgin olive oil


Pour fresh water over the bread, then drain it off. Place the bread pieces on a plate. Tear the tomatoes with your hands over the bread to allow the juice to drip onto it, then put the tomato pieces over top. Sprinkle with sliced onion or minced garlic, if desired. Sprinkle on the salt and pepper then the oregano, and drizzle olive oil over all of it. Let sit a few minutes and then serve.