Tomato Salad with Cheese Crisps

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I made this using vine-ripened garden tomatoes (the heirlooms were spoken for it was incredible. One lesson learned - I tried to cheat on the croutons as I didn't have French bread and used Sarah Lee white wheat bread...they got really soggy quickly after putting them into the salad; their flavor was amazing, but the mush could have been avoided. Oh, and some fresh grated parmesan would have been perfect if you don't have gruyere and need to improvise.

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Tomatoes are my favorite food and this recipie brings out all the goodness of beautiful heirloom tomatoes. One suggestion: do not add the bread cubes until ready to serve - they get soggy if left standing for any amount of time. Dressing was perfect. Used chopped basil instead of dill - it just goes with tomatoes.

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Instead of doing the cheese crisps, I just tossed the grated gruyere in the salad itself and it really put in some flavor. I also added some parsley for a little extra kick. There are a ton of things you can do with this recipe. For my husband, who like a little kick, I put in just a pinch of ground red pepper and it was great and it also goes great with a little jalapeno!!!

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IT'S VERY HARD TO GET ALOT OF FLAVOR IN A TOMATO SALAD BUT THIS ONE HAD A REAL PUNCH. THE FLAVOR WAS LOVELY... GREAT FOR SUMMER... AND SSSOO EASY TO MAKE!

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I made this dish for my 4th of Joylt bbq and my guests loved it. The cheese crisps added a nice, special touch. Would make again.