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Ingredients

• 2 cups small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
• 6 tablespoons olive oil, plus more for drizzling
• Kosher salt and black pepper
• 1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
• 1 (15-ounce) can chickpeas, rinsed
• 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)
• 2 tablespoons red wine vinegar
• 1 tablespoon drained capers, roughly chopped
• 1 tablespoon minced shallots
• ¼ teaspoon Dijon mustard
• 1 firm-ripe avocado, halved, pitted and diced
• ¾ cup diced or crumbled feta cheese (about 4 ounces)
• ¼ cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving