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Salacatabia (Roman Bread Salad)

The Quirky Foodster Team

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4
Servings

Ingredients

  • 300g Day-old rustic bread, torn into chunks
  • 250ml Water
  • 60ml White wine vinegar
  • 1 small cucumber, diced
  • 60g Pecorino cheese, crumbled
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh coriander, chopped
  • 45ml Olive oil
  • Salt, to taste

Method

  1. Soak the torn bread in the water and vinegar for about 20 minutes, until softened.
  2. Squeeze out the excess liquid gently and place the bread in a large mixing bowl.
  3. Add the cucumber, pecorino, mint and coriander.
  4. Toss with the olive oil and season with salt.
  5. Let the salad rest for 10 minutes before serving so the flavours combine.

Native Name: Salacatabia

Cultural Background: Recorded in the Apicius collection, Salacatabia soaked stale bread in vinegar and water before combining it with herbs, cheese and cucumber – a practical way to use up old bread that shares clear roots with the bread salads still eaten around the Mediterranean today.

Tips: Squeeze the soaked bread firmly – too much liquid left in will make the salad soggy rather than pleasantly moist.

Variations: Add chopped celery or a handful of chopped walnuts for extra texture, both attested in variant Roman recipes.

Vegetarian / Vegan Note: Vegetarian as written; use a plant-based cheese alternative for a vegan version.

Storage: Best eaten the day it's made; will keep covered in the refrigerator for up to 1 day but softens further.

Reheating: Not applicable – served cold.

Nutrition: Approx. 270 kcal, 8 g protein, 30 g carbohydrate, 13 g fat per serving.

FAQs:

Q: What does 'salacatabia' mean?

A: The name likely derives from a Greek-influenced word for a mixed, seasoned dish – the recipe survives in the Apicius manuscript.

Q: Can I use fresh bread?

A: Slightly stale bread holds its shape better after soaking; very fresh bread can turn mushy.

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