4 thick slices of Italian bread, cut into cubes
2 tbsp extra-virgin olive oil Kosher salt and freshly ground black pepper
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 tbsp white wine vinegar
2 tbsp olive oil
2 lbs mixed heirloom tomatoes, cut into chunks
1 bunch scallions, thinly sliced
2 tbsp fresh dill
1 cup grated mozzarella cheese
1 tbsp flour
Preheat oven to 400°.
1.Toss the bread with 2 tbsp olive oil on a baking
sheet and season with salt and pepper. Bake until
golden, about 8 minutes. Let cool slightly.
2.Whisk mustard, lemon juice and vinegar in a salad
bowl and season with salt and pepper. Slowly
whisk in the remaining 2 tbsp of olive oil.
3.Add the tomatoes, scallions, dill and 1/2 cup grated
mozzarella cheese. Season with salt and pepper. Add
the bread cubes and toss to coat. Set aside while
4.Toss the remaining 3/4 cup grated mozzarella cheese
with the flour and pepper to taste in a bowl.
Arrange mixture in 4 mounds on a baking sheet
and flatten slightly.
5.Bake until golden, about 10 minutes. Cool slightly,
then remove with a spatula and let cool.
Serve with tomato salad – Delicious!