Puglian 'salt water' bread is, for many, a recipe they know only from memory. It is very simple recipe that used to be, and still is, made as an appetizer or savoury snack which can be eaten at any time of the day. It is prepared with everyday ingredients and doesn't require any culinary skill. The combination of Mediterranean flavours is truly irresistible, unless you don't like garlic and onions in which case you can always create your own variations.
Cut the tomatoes into quarters, or if they are big enough into eighths. Add the crushed garlic, thinly sliced onion, torn up basil, oregano, salt and a generous dash of extra virgin olive oil. Place the slices of bread on a plate and sprinkle with the tomato mixture. Let the "sauce" soak into the bread and all the flavours are nicely combined, then serve.
You can add some fresh cucumber to the tomato mixture and, if you prefer, remove some of the stronger flavoured ingredients
In the past, salt water bread was made by peasants whilst at work, providing an easy and tasty snack to eat whilst taking a break.