1. Place quartered tomatoes in a bowl. Add olive oil, mozzarella, herbs, and lemon zest. Season and reserve.
2. Preheat a grilling skillet over medium-high heat.  
3. Oil and season the cucumbers.
4. Grill cucumbers for 5 minutes, making crosshatch grill marks.
5. Cut grilled cucumbers into slices 2 cm (3/4 inch) thick and add to tomatoes.
6. Preheat oven to 190°C (375°F).
7. Thinly slice bread and spread slices onto a baking sheet lined with parchment paper.
8. Drizzle bread with a thin stream of olive oil. Season and bake in oven for about 10 minutes until nicely golden, checking now and then.
9. Remove bread chips from oven and cool at room temperature.  
10. Divide salad among four bowls and crumble bread chips over top. 

This recipe is courtesy of Tablée des chefs.