- 2cups small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
- 6tablespoons olive oil, plus more for drizzling
- Kosher salt and black pepper
- 1romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
- 1(15-ounce) can chickpeas, rinsed
- 1medium (or ½ large) English cucumber, halved lengthwise, seeded and diced
- ½cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
- ⅓cup thinly sliced scallions (about 2 scallions)
- 2tablespoons red wine vinegar
- 1tablespoon drained capers, roughly chopped
- 1tablespoon minced shallots
- ¼teaspoon Dijon mustard
- 1firm-ripe avocado, halved, pitted and diced
- ¾cup diced or crumbled feta cheese (about 4 ounces)
- ¼cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving
PREPARATION
Step 1
Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
Step 2
Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
Step 3
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.