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, until well toasted. Set aside to cool.
2 cups Pita, stale bread, or buns
Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives, and scallions.
1 ea Romain heart, quartered and sliced, 15 oz Chickpeas, rinsed and drained, 1 ea English cucumber, halved and diced, 1/2 cup Green olives, pitted and chopped, 2 ea Scallions, chopped
In a small bowl, whisk together 6 tablespoons of 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.
6 Tbsp Olive oil, 2 Tbsp Red wine vinegar, 1 Tbsp Capers, chopped, 1 ea Small shallot, chopped, 1/4 tsp Dijon mustard
Add the avocado, feta, and herbs to the salad and toss gently, adding more dressing to taste.
1 ea Avocado, diced, 3/4 cup Crumbled feta cheese, 1/4 cups Chopped fresh herbs
Top with the croutons and a generous sprinkle of herbs and serve.