Panzanella

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!!!