Chopped Salad + Feta + Avocado

Croutons:

• 2 cups small (½-inch) diced sourdough bread
• 2 tbs olive oil, plus more for drizzling
• 1/4 tsp garlic powder
• Kosher salt and black pepper

Salad:

• 1 bag of Organic Mediterranean Salad Starter or 1 lg head of romaine, chopped
• 1 medium (or ½ large) English cucumber, halved lengthwise, seeded, and diced
• ½ cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
• ⅓ cup thinly sliced scallions (about 2 scallions)
• 1 firm-ripe avocado, halved, pitted, and diced
• 7 oz diced or crumbled feta cheese (Murray’s ot Whole Foods 365)
• ¼ cup chopped fresh herbs, such as dill, basil, or parsley, plus more for serving
• 1 15-oz can of chickpeas, drained and rinsed (optional)

Dressing:

• 6 tbs olive oil
• 2 tbs lime juice
• 2 tbs drained capers, roughly chopped
• 1 tbs minced shallots
• ¼ teaspoon Dijon mustard
• 1/2 tsp salt and 1/4 tsp pepper

Directions:

Croutons:

1. Heat 2 tablespoons of olive oil in a skillet.  Add the diced bread and sprinkle with garlic powder, salt, and pepper.
2. Saute for 5-10 minutes, until toasted.
3. Set aside to cool

Salad:

1. Place the romaine or salad starter in a large mixing bowl, along with the chickpeas, cucumber, olives, herbs, and scallions.

Dressing:

1. In a small bowl, whisk together the olive oil with the lime juice, capers, shallots, mustard, salt, and pepper.
2. Pour enough dressing over the salad to moisten it; toss well, adding more dressing to taste.
3. Top with the avocado, feta, croutons, and a generous sprinkle of herbs, and serve.