Tomato salad with cheese crisps

Ingredients:

• 4 thick slices Italian bread, diced
• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• 1 tbsp. freshly squeezed lemon juice
• 2 tbsp. white wine vinegar 5%
• 1 kg mixed tomato varieties, diced
• 1 bunch green onions, chopped
• 2 tbsp chopped dill
• 3/4 cup grated Gruyere
• 1 tbsp flour

Preparation:

1. Preheat oven to 200°C. Toss bread cubes with 2 tablespoons of olive oil on a baking sheet and season with salt and black pepper. Bake until golden brown, about 8 minutes. Let cool slightly.
2. In a large bowl, combine the mustard and vinegar, season with salt and pepper. Gradually whisk in the remaining 2 tablespoons of olive oil. Add the tomatoes, green onions, and dill, season with salt and pepper to taste. Add the bread cubes and toss to coat. Set aside while you prepare the chips.
3. In a bowl, combine the cheese with flour and black pepper to taste. Spread the mixture in four mounds on a baking sheet and flatten slightly. Bake until golden brown, about 10 minutes. Cool slightly, then transfer to a wire rack with a spatula and cool completely. Serve with a tomato salad.