CUNDIGIUN (Italian Riviera tomato salad, for four)



2 slices toasted bruschetta bread

2 tablespoons red wine vinegar

½ red onion

1 kg (2 pounds) ripe tomatoes

½ yellow pepper

1 peeled cucumber

3 whole garlic cloves

1 handful pitted Taggiasca olives

2 eggs, boiled (optional)

10 basil leaves

extra virgin olive oil




1. Cut the toasted bread into cubes and place them at the bottom of the serving dish, sprinkling with a little water, vinegar and a pinch of salt.

2. Slice the red onion and put it to soak in a small bowl with a glass of water and a tablespoon of vinegar. Hard boil the eggs.

3. Slice the cucumber, cut the tomatoes into wedges and cut the yellow pepper into strips. Place in the serving dish and sprinkle lightly with salt. Squeeze the onion slices and add them to the salad along with the hard boiled eggs, cut into wedges. Then add the pitted olives, the peeled whole garlic cloves and the basil leaves, coarsely cut.

4. Season again with a pinch of salt and sprinkle generously with extra virgin olive oil, stirring gently and taking care to leave the bread at the bottom of the salad. Let rest, covered, for at least an hour at room temperature before serving.

NOTE: 100g of cooked green beans can be added to the salad with the cucumber, tomatoes and pepper if you like. Two anchovies, soaked to remove some of the salt and cut into small pieces, can be added along with the olives, garlic and basil.



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