Take whole, unsalted brazil nuts. The number of them will depend on the size of the salad; I use three for my GF’s lunch salads (about a pint and a half). Thinly slice them. Scatter over salad.
Can(tin)of rinsed and drained chickpeas
Throw some capers in there. We’ve already got bacon and kalamata olives, what’s a little more salt?
Take the boiled liquid and keep simmering it until reduced. Cool. Whisk in some olive oil and there’s your dressing.
Toss in some dried, apple juice infused cranberries. It may sound strange to the uninitiated, but the sweet, tangy contrast with the cheeses and dressing can be very nice.
Add some fresh grated Parmesan cheese. The green can doesn’t do it.
Red pepper flakes. 'cause, like bacon, it goes with everything.
Thinly sliced baby carrots.
Sliced, hard boiled egg.
Kidney beans.
Sunflower seeds.
Thinly sliced red bell pepper, for color and flavor.
A half-dozen mandarin slices.
(recap - so far, it looks like a salty-sweet crunchy sub-tropical Mediterranean style salad, and I would totally eat it the hell out of it)
Hearts of Palm.
Artichoke hearts
small cheddar cheese chunks.
A small handful of finely shredded raw red cabbage to give it some crunch.
Ketchup.
Peperoncinis.