Peel the red onion and slice it thinly. Leave it to soak in vinegar and salt for 1 hour.

Meanwhile, cut the tomatoes into 4 pieces. Peel the carosello, cut it into small pieces. Cut the celery into small pieces. In a large bowl, roughly chop the friselle or bread. Pour the tomatoes over them, squeezing them lightly to release the juice. Add the chopped carosello, celery, chopped basil leaves, oregano and capers. Add the Italian organic extra virgin olive oil and salt, and mix well.

When ready to serve, add the red onion drained from the vinegar and rinsed to remove the salt to the cialledda. Mix again to flavour everything and, if necessary, add a drizzle of oil.