I prefer to toast my croutons in a pan on the stove rather than on a sheet pan in the oven I have better control and I like a toasted outside and more tender inside I’m picky,  I don’t care for hard crunchy croutons.  So simple just tear thick slices of bread, drizzle with EVOO, allow the croutons to sit for a few minutes to absorb a little oil, toss into heated pan, medium high works for me and then when they begin to toast too quickly I turn to medium low.  Stir and toss the croutons often until golden.

I forgot to add the feta, but if I had I would have crumbled some over the hot croutons along with a few chopped fresh herbs, toss to coat set a side and chop up all of your chosen

Vegetables, today no specific amounts just what I had…cucumbers, radishes, tomatoes, blanched asparagus, colorful sweet peppers, thin slices of red onion, or any veggie that you have. Toss in about 1/4 cup torn mint leaves and crumbled feta cheese…I made a simple vinaigrette, but didn’t have the sumac so I substituted with a little grated lemon zest and a sprinkle of lemon pepper, 2 tablespoons of EVOO, 1 tablespoon red wine vinegar, 1 tablespoon lime juice or lemon juice and a little salt.  Thoroughly whisk taste and dress the salad just before serving…