Challah croutons:

• 1/2 loaf challah bread, cut in 1-inch cubes
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon dried oregano
• Sea salt and black pepper to taste

Israeli salad:

• 2 seedless cucumbers, diced
• 1 10-ounce pint grape tomatoes, halved
• 4 thinly sliced scallions, white and green parts
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon dried oregano
• 4 tablespoons extra virgin olive oil
• Juice from 1 lemon
• Sea salt and black pepper to taste
• 6 ounces feta cheese, diced