This dish started as a humble meal for farmers and fishermen, but it’s still one of the most refreshing and satisfying summer dishes you will ever make.

STEP 1

Rinse all the vegetables. Cut the bread into rustic cubes or rough pieces. If it’s very hard, lightly splash with water to soften.

STEP 2

Half the cherry tomatoes, then cut each half in half again. Peel the cucumbers, slice them lengthwise, and cut into half-moon pieces about 1 cm thick.

STEP 3

In a large bowl or deep plate, combine water, a drizzle of olive oil, and a pinch of salt. Whisk briefly to emulsify.

STEP 4

Add the chopped tomatoes, cucumbers, and bread directly into the bowl. Sprinkle generously with fresh oregano and toss gently to combine.

STEP 5

Let it sit for a few minutes so the bread can soak up the liquid but still hold some bite.

Serve with a glass of Gratsi White as a light lunch or chilled antipasto. It tastes like seaside simplicity and sunshine in every bite. Buon Appetito!