Tomato salad with garlic croutons, za'atar and avocado

This is the perfect end of the summer salad! When tomatoes are in season and they're sublimely flavorful, there's nothing better then the simplicity of pairing a good, hearty bread with tomatoes. Drizzle some good quality olive oil, add a bit of pungency with fresh, juicy garlic and you have the most mouth-watering combination. This easy to make salad adds a few more ingredients to take it to the next level. Give it a try, you won't regret it!

Ingredients (serves 2-4)
- 2 cups cherry tomatoes, halved (or 4 regular tomatoes, diced)
- 2 garlic cloves, smashed with the flat of the knife then sliced
- 2 bread slices, diced
- 150 g (vegan) feta, crumbled
- a handful Kalamata olives
- 1 avocado, sliced
- 4 Tablespoons extra virgin olive oil, divided
- 2 Tablespoons za'atar powder
- 1 Tablespoon granulated garlic 
- sea salt and pepper, to taste

Place the diced bread on a rimmed baking sheet, sprinkle with the garlic powder, drizzle with the olive oil and toss to coat evenly. Bake at 375F until crispy. In a medium size bowl, combine the tomatoes with the garlic, olives, bread croutons, and feta. Season with salt, pepper, za'atar and remaining olive oil. Toss gently to combine then taste and adjust the seasonings. Top with the avocado slices and serve immediately. Enjoy!