Monday, July 19, 2010

Heirloom Tomato Salad with Cheese Crisps

My husband has been working so much lately. He has been on set from 2-3 PM till 6 AM the past several mornings. Then when he gets home he doesn't have the energy to get past the couch, so the past several nights I have been sleeping alone. It is no fun at all! Tonight is his last night and I am ready. Can't imagine if he ever goes on location to film a movie one day and is gone for weeks at a time. I will have to go with him because I will miss him too much!!

Last Wednesday I went to Megan's for our So You Think You Can Dance night! She made my lemon chicken and I made this yummy yummy salad! I am obsessed with tomatoes right now and I this salad was heaven. I still can't get over how pretty the heirloom tomatoes looked when they were chopped up.

Heirloom Tomato Salad with Cheese Crisps

1 loaf Ciabatta Bread
1/4 cup olive oil
salt and pepper
1 Tb dijion mustard
1 Tb lemon juice
2 Tb white wine vinegar
2 pds Heirloom tomatoes
3 green onions 
2 Tb fresh dill
3/4 cup gruyere cheese
1 Tb flour

Cut bread into 1 inch cubes.
In a bowl stir together 2 Tb olive oil (we used canola oil instead since Megan was out of olive oil), bread, and 1/4 tsp of salt and pepper.
Spread bread out on baking sheet and bake on 400 for about 8 mins, until golden.
Chop tomatoes into cubes about the same size of bread.
Aren't they beautiful!
Chop green onions and dill. Megan is a great sous chef! This is a good ring shot Meg!
After removing bread from oven allow to cool.
In a bowl, stir together mustard, 2 Tb oil, lemon, vinegar and 1/4 tsp salt and pepper.
Mix tomatoes, green onions and dill into dressing.
Grate cheese.
Mix 1 Tb of flour into cheese.
Spoon mounds of cheese onto a greased baking sheet. (About 6 mounds of cheese) PS: I look like a hot mess...
Bake for about 8-10 minutes on 400.
Stir bread into tomatoes before serving.
Serve with cheese crisps. Megan made my lemon chicken and rice recipe for our entree. We were stuffed!!

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