Tell me, who among you hasn’t had a good slice of bread and tomato with olive oil and oregano in their life?
It’s too good, believe me.
As a good Southern Italian from Apulia, it’s rarely missing from my table, at the great request of the whole family.
Always doable and always appreciated. With fresh bread, it’s legendary, and I confess that I often make it to use up leftover bread. I slightly wet the crust of the bread slice so it softens slightly and is equally tasty.
However, bread and tomato is suitable for breakfast, snacks, and even dinner. It’s the right snack for any time of the day.
The result, of course, mostly depends on the quality of the bread, the primary ingredient.
Making it, what can I say, is the easiest thing there is.
- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1/2 kg bread
- 10 cherry tomatoes
- to taste oregano
- to taste extra virgin olive oil
- to taste fine salt
Tools
- Cutting Board
- Knife
Steps
Slice the Apulian bread if you can find it, or otherwise something similar, on a cutting board with a bread knife. This makes it more convenient.
Wash the cherry tomatoes and cut them in half. Rub the tomatoes onto the bread slices evenly.
Arrange at least two slices of bread on each plate and finally drizzle with a bit of olive oil, oregano, and a little salt.
Accompany the bread with black olives that we Apulians usually preserve in water and salt, in bottles, flavored with wild fennel.
At my home, we usually dine this way two or three times a week. It’s a practical and quick way, and if guests come over, we share it.
Bread and Tomato with Olive Oil and Apulian Oregano
It may seem strange, but a dear friend of mine from Northern Italy had never eaten this Apulian “specialty” of bread and tomato. For dinner, I wanted to fulfill her request, and I made her happy without much effort.
Now bread and tomato is increasingly known and requested even by tourists from all over the world.
In pizzerias and restaurants overlooking our “Adriatic” sea, it’s included in menus. It’s especially appreciated in the heat because it whets the appetite, satisfies, and never gets boring.
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