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Here’s a salad that is not so ‘ordinary’. I just got in from mowing ‘the park’ (very large lawn including a small field) & noticed the fig bush has baby figs on it. We got quite a few figs last year - just delicious. Seeing the little figs reminded me of this salad:

TOMATO, AVOCADO AND FETA SALAD WITH FIG VINAIGRETTE

Start to finish 25 minutes
Makes 6 servings

6 thick slices sourdough bread, cut into 1-inch cubes (about 4 cups)
2 tablespoons olive oil, plus ¼ cup
1 teaspoon garlic powder
Salt & 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 & cubed
1 bulb fennel, trimmed and chopped
6 ounces crumbled feta cheese
3 cups arugula

Heat oven to 400.
In a large bowl, toss the bread with 2 tablespoons olive oil, the garlic powder, ½ teaspoon salt and 1/4 teaspoon 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 ¼ cup olive oil, the red-wine vinegar, garlic, fig jam and white wine. Blend until smooth, then season with salt & 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 ½ cup of the arugula on each of the 6 serving plates. Top each with the salad mixture.