Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It’s like a bread salad version of gazpacho.
INGREDIENTS
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1 pound stale country bread or baguette, cut in thick slices
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1 small red onion, sliced very thin
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Cold water
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1 pound ripe tomatoes, chopped
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2 tablespoons chopped fresh basil
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2 tablespoons chopped flat-leaf parsley
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2 tablespoons red wine vinegar or sherry vinegar (more to taste)
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1 large garlic clove, minced or crushed in a mortar and pestle
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Salt and freshly ground pepper
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¼ cup extra virgin olive oil
Add to Your Grocery List
PREPARATION
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If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
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Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.
GLOBAL READING
Students read the text individually.
In pairs, students use their background knowledge to work out the meaning of some words
DETAILED READING
For more specific vocabulary, students scan the text and match the words I point out with their definitions
Example:
1 stale bread:
2 basil
3 to chop:
4 sherry vinegar:
5 pestle:
6 to douse
7 to drain:
8 to toss:
A opposite to soft bread
B shake
C a fortified wine originally and mainly from southern Spain, often drunk as an aperitif.
D cause the water or other liquid in (something) to run out, leaving it empty, dry, or drier.
E pour a liquid over
F an aromatic annual herb of the mint family
G cut (something) into small pieces
H a heavy tool with a rounded end, used for crushing and grinding substances such as spices, usually in a mortar.