1/4 cup (4 tablespoons) extra-virgin olive oil, divided
1/2 of a sourdough baguette, cut into 1/2-inch pieces
2 garlic cloves, chopped fine
1 teaspoon ground cumin
1/4 to 1/2 teaspoon hot curry blend
Coarse salt or sea salt and freshly-ground black pepper to taste
2 ribs celery hearts with leaves, sliced
1/2 cup canned garbanzo beans, drained
2 1/2 ounces Emmentaler cheese, cut into 1/4-inch cubes
1/4 cup lightly-salted cashew nuts
1/2 cup halved orange cherry tomatoes and yellow pear tomatoes (or any combination of tomatoes you desire)
1/8 cup (2 tablespoons) good champagne vinegar
Preheat oven to 350 degrees F.
In a large bowl, combine 2 tablespoons olive oil, bread pieces, garlic, cumin, and curry; toss until well mixed. Season with salt and pepper. Scatter the bread mixture on a baking sheet and bake until toasted (toss once to insure even toasting). Remove from oven and let cool.
In a serving bowl, add the celery, garbanzo beans, Emmentaler cheese, cashews, tomatoes, and toasted bread.
In a small bowl, combine the remaining 2 tablespoons olive oil and the champagne vinegar; mix well.
Add the dressing mixture to the bread mixture; tossing well to combine. Let the salad sit for 1 hour, and then taste, season with additional salt and pepper if needed. Adjust any of the seasonings to your taste.
Serve and enjoy!