For the salad:

• 2 pounds heirloom tomatoes sliced into wedges, colorful
• 1 pint cherry tomato halved
• 1 English cucumber halved, cut into ½-inch half moons
• ½ red onion thinly sliced, small
• ½ cup green olives halved, Castelvetrano variety, pitted
• basil fresh, to garnish

For the Chicken

• 1 pound chicken breast
• 4 tablespoons olive oil
• 2 lemon zest freshly grated and juiced, plural
• 4 garlic chopped, cloves
• 4 tablespoons dill chopped, fresh
• 1 tablespoon red wine vinegar
• salt kosher salt and freshly cracked
• black pepper kosher salt and freshly cracked
• 1 teaspoon smoked paprika
• ½ teaspoon cumin

For the Croutons:

• 1 9- ounce baguette sliced
• 8 tablespoons olive oil
• 4 cloves garlic chopped
• 1 teaspoon Gaby’s Go To Seasoning

For the Vinaigrette:

• 1 shallot roughly chopped
• 2 cloves garlic chopped
• 1 lemon juiced
• 4 teaspoons champagne vinegar
• ⅓ cup olive oil
• kosher salt to taste