Tomato salad with cheese crisps
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To make a delicious summer salad, use ripe, sweet heirloom tomatoes. As the main ingredient, they will define the entire flavor of the dish. Sliced tomatoes are mixed with herbs and croutons and drizzled with a vinaigrette made from wine vinegar, mustard, and olive oil. You'll enjoy the heavenly pleasure of the bread slices dipped in the mixture of the released tomato juices and the tart dressing. To prevent them from getting soggy too quickly, make croutons from Italian bread and toast them thoroughly in the oven. Cheese crisps—golden, crispy rounds of oven-baked grated Gruyère cheese—make a delicious appetizer to accompany the salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Recipes with similar ingredients: Italian bread, Dijon mustard, lemon juice, tomatoes, green onions, dill, Gruyere cheese, flour
Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
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