Mar 042019
 

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.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.