Chef Bobby’s cucumber and tomato summer salad

1 pint of heirloom grape tomatoes washed and Sliced in halves  1 large, English cucumber washed and peeled chopped in half inch pieces  1 bundle of scallions, washed and peeled and sliced on a bias utilizing the white tail light green sections only  1/2 cup of Kalamata olives, pitted  Not out of a can! only out of a jar with olive oil oil One small can of chickpeas, drained, and rinsed  Two medium to small ripe avocados, fitted and cut into large cubes.  One pack of pita bread cut into triangles toast half keep half for soft bread. Dipping and scooping. 1 teaspoon hot smoky paprika 1 Tablespoon of fresh chopped garlic The juice of a half a lemon and some lemon zest.  Some fresh chopped mint dill and parsley Fresh yogurt or Labne 12 oz container  2 tablespoons of red wine vinegar 3 tablespoon olive oil  Two soft boiled eggs  8 ounces of Scottish smoked salmon optional but highly recommended. Let’s make the base of the plate which is going to be a Lebanese inspired tzatziki sauce. We are using Labne instead of Greek yogurt. It’s thicker. It’s almost like a soft cream cheese. It’s delicious. Take your lemon zest, your lemon juice, your chopped mint, dill, and garlic, place them into the bowl with your Lebanese yogurt.  Mix with a rubber or wooden spatula and seasoned with salt and pepper to taste. Smear that mixture on a large platter Get your chickpeas into a hot frying pan with a little drizzle of olive oil and seasoned them with salt, pepper, some smoky and spicy paprika. Sauté them till they get golden brown and utilize these for a garnish topping on your salad. Your next step is to add your scallions, tomatoes, cucumbers and avocado in a medium sized glass or stainless steel bowl add salt, pepper, olive oil, oil, and red wine vinegar and tossed gently. Place your raw vegetable salad on top of the yogurt mixture. Place your seasoned spicy chickpeas on top of the raw vegetable mixture.