In a medium bowl, combine the bread cubes, 2 tablespoons olive oil, minced garlic, dried oregano, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Toss until the cubes are evenly coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet.

Bake for 10–14 minutes, stirring once halfway through, until the croutons are golden brown and crisp. Remove from oven and let cool. Taste and adjust seasoning if needed.

Dressing (Lemon-Tahini Vinaigrette)

In a small bowl or jar, combine 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon maple syrup, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk or shake vigorously while adding warm water, one tablespoon at a time, until the dressing reaches a pourable but slightly creamy consistency (about 2 tablespoons). Taste and adjust seasoning or acidity—add more lemon for brightness, more maple for sweetness, or more water to thin.

Assembly & Serving

If using optional add-ins (red onion, avocado, seeds), arrange them over the greens now: scatter sliced red onion, fan the avocado, and sprinkle the seeds.

Drizzle about half of the lemon-tahini vinaigrette over the salad (about 2–3 tablespoons). Toss gently to coat the greens and vegetables evenly. Add more dressing to taste.

Scatter the housemade croutons over the top immediately before serving so they stay crisp.

Serve the salad on two plates or one large platter. Pass any remaining dressing at the table.