Tomato, Avocado and Feta Salad With Fig Vinaigrette

Submitted by Julie F

"I found this in the cooking section of my local newspaper."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 6

ingredients

• 6 slices sourdough bread, cut into 1 inch cubes (4 c)
• 2 tablespoons olive oil
• 1⁄4 cup olive oil
• 1 teaspoon garlic powder
• salt
• pepper
• 2 tablespoons red wine vinegar
• 1 garlic clove
• 3 tablespoons fig jam
• 1 tablespoon white wine vinegar
• 3 tomatoes, cut into wedges
• 2 avocados, cubed
• 1 fennel bulb, trimmed and chopped
• 6 ounces feta cheese
• 3 cups arugula

directions

1. Heat oven to 400. Toss bread with 2 T olive oil, garlic powder, 1/2 t salt and 1/4 t pepper. Arrange the bread in a single layer on a baking sheet and toast for 15 minutes or until golden. Let cool.
2. Meanwhile, in a blender, combine the remaining 1/4 c oliveoil, red wine vinegar, garlic, fig jam and white wine. Blend until smooth, then season with salt and pepper. Set aside.
3. In a large bowl, gently toss together the tomatoes, avocadoes, 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.
4. Place 1/2 c of the arugula on each of 6 serving plates. Top with salad.