Tomato, Avocado and Feta Salad with Fig Vinaigrette

By Joelene

Ingredients

• 6 thick slices sourdough bread, cut into 1-inch cubes (about 4 cups)
• 2 tablespoons olive oil, plus 1/4 cup
• 1 teaspoon garlic powder
• Salt and ground black pepper
• 2 tablespoons red wine vinegar
• 1 clove garlic
• 3 tablespoons fig jam
• 1 tablespoon white wine or water
• 3 large tomatoes, cut into wedges
• 2 avocados, pitted, peeled and cubed
• 1 bulb fennel, trimmed and chopped
• 6 ounces crumbled feta cheese
• 3 cups arugula

Preparation

Step 1

Heat the oven to 400 F.

In a large bowl, toss the bread with 2 tablespoons of the olive oil, the garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the bread in a single layer on a baking sheet and toast for 15 minutes, or until golden. Let cool.

Meanwhile, in a blender, combine the remaining 1/4 cup of olive oil, the red wine vinegar, garlic, fig jam and white wine. Blend until smooth, then season with salt and pepper. Set aside.

In a large bowl, gently toss together the tomatoes, avocados, fennel and feta. When the bread has cooled, add it to the vegetables. Drizzle the dressing over the tomato-bread mixture, tossing gently to coat.

Place 1/2 cup of the arugula on each of 6 serving plates. Top each with the salad mixture.