To make the croutons: Heat a frying pan over medium-high heat. Place the bread in a bowl and add 1 tablespoon of olive oil. Mix well to coat the bread with the oil. Add the bread to the frying and cook for about 10 minutes until golden and crisp. Drain and set aside to cool. To make the dressing: In a small bowl, whisk together the red wine vinegar, the remaining olive oil and honey. Season with salt and pepper. To make the salad: Mix together the crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated. Taste and season. Sprinkle over the basil leaves. To make the omelette: Break the eggs into a bowl and add the water, scallions, parsley, chives and a little salt and black pepper and lightly beat. Heat a non-stick frying pan, with a base is about 20cm in diameter, over a medium heat. Add a little oil and then a little butter to the pan, swirling it around so that the base and sides get coated. While the butter is still foaming, pour in half the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over half the cheese. Cook for another minute or two then tilt the pan away from you slightly and use a palette knife to fold over the omelette. Slide on to a warmed plate. Repeat to make the second omelette. Serve at once with the tomato salad.