This recipe is from Lidey Heuck in the New York Times, but appears to also be from Ottolenghi. I made it with raw shallots the first time, but it’s better with the shallots sautéed in a little olive oil first. It’s a really delicious, satisfying salad that also keeps well. Something about the fresh herbs, the warm croutons and the creamy goat cheese is just so good!

Ingredients

2 cups bread, diced into 1/2″ pieces
6 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 Tbsp grated (or minced) shallots
1 medium butter lettuce, cut into ½-inch pieces (can also use Romaine)
1 (15-ounce) can chickpeas, rinsed & drained
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)
1 Tbsp Capers
⅓ cup thinly sliced scallions–about 2 (green onions)
2 Tbsp red wine vinegar
1/4 tsp Dijon mustard
1 avocado, halved, pitted and diced
¾ cup diced or crumbled goat cheese or feta cheese (about 4 ounces)
¼ cup chopped fresh herbs, (I used dill and parsley – you can also use mint or basil.)

Directions

Heat oven to 350 degrees. Place 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.

In a small frying pan, sauté shallots in a little bit of olive oil for a few minutes until softened. Let cool.

Meanwhile, place lettuce, chickpeas, cucumber, olives and scallions in a big bowl.

In the small frying pan, whisk together olive oil with the vinegar, capers, cooled shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper. Pour over salad and toss well. Add the avocado, feta and herbs and toss gently. Top with the croutons and serve.