With Tuesday being Mardi Gras, I thought I would share a couple of dishes that are meatless in preparation for Lent. The first is a bread salad with lots of flavor.
2 1-inch thick slices Sourdough Bread, cubed
2 1/3 tablespoons Extra-Virgin Olive Oil
2 Roma Tomatoes, chopped
1/2 medium Cucumber, peeled and diced
1/4 cup Green Olives, chopped
1/4 cup Vadalia Onion, minced
2 tablespoons White Wine Vinegar
1 tablespoon Capers
Pinch Creole Seasoning
Preheat oven to 400℉.
Sprinkle cubed bread with olive oil and bake for 20 minutes until browned but still soft in center. Combine all other ingredients in a large bowl; allow flavors to marry for at least 5 minutes. Layer the bread and vegetable mixture in a glass container ending with vegetables on top. Pour any remaining juice over the top of the Panzanella. Cover tightly and refrigerate for at least 1 hour. Served chilled.
Good Cooking, Good eating and Good Living!!!