Tomato Salad with Cheese Crisps Recipe

Name: Tomato Salad with Cheese Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Bake until golden, about 8 minutes.
3
Let cool slightly.
4
Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper.
5
Slowly whisk in the remaining 2 tablespoons olive oil.
6
Add the tomatoes, scallions and dill and season with salt and pepper.
7
Add the bread
8
cubes and toss to coat.
9
Set aside while you make the crisps.
10
Toss the cheese with the flour and pepper to taste in a bowl.
11
Arrange the mixture in 4 mounds on the baking sheet and flatten slightly.
12
Bake until golden, about 10 minutes.
13
Cool slightly, then remove with a spatula to a rack and let cool.
14
Serve with the tomato salad.
15
Photographs by Kate Sears

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Tomato Salad with Cheese Crisps falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomato Salad with Cheese Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions