Tomato Salad With Pancetta Crisps Recipes

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TOMATO SALAD WITH CHEESE CRISPS



Tomato Salad with Cheese Crisps image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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

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