• 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

1. 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.

2. Step 2

   Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.