Tomato Salad with Cheese Crisps

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 thick slices Italian bread, cut into cubes
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 2 pounds mixed heirloom tomatoes, cut into chunks
  • 1 bunch scallions, sliced
  • 2 tablespoons chopped fresh dill
  • 3/4 cup grated gruyere cheese
  • 1 tablespoon all-purpose flour
Directions
  • Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.

  • Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread

  • cubes and toss to coat. Set aside while you make the crisps.

  • Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.

  • Photographs by Kate Sears


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