Instructions: For the Garlicky Bread Crumbs: Tear bread into pieces and place in food processor. Process until bread crumbs are very coarse. Transfer crumbs to small bowl and add garlic, olive oil and salt and pepper to taste. Stir to mix.

Spread bread crumbs on baking sheet and bake at 350 degrees until golden brown, about 20 minutes. Be careful not to let them burn. (Makes 2 cups)

Cut each tomato in a different way, such as thin wedges or large dice. Arrange on 4 serving plates. Top tomatoes with a little cucumber. Break up cheese and place a few pieces atop each salad. Garnish with basil and a few bread crumbs. Let each diner add salt and a drizzle of olive oil to taste.

This recipe yields 4 servings.

Comments: This salad was inspired by chef David Wynns, when he was running the kitchen at Les Deux. Use a mix of available heirloom tomatoes so that you have different colors, shapes and tastes on the plate. The genius of this salad is the contrast of textures of the yielding tomatoes, crisp cucumbers and soft cheese. The bread crumbs add additional flavor and welcome crunch.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.