For the salad:

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

For the Chicken

• 1 pound chicken breasts
• 4 tablespoons olive oil
• 2 lemons zest freshly grated and juiced
• 4 garlic cloves chopped
• 4 tablespoons fresh dill chopped
• 1 tablespoon red wine vinegar
• Kosher salt and freshly cracked black pepper
• 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