Tomato Salad with Cheese Crisps

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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