- 30 cherry tomatoes (mix of red and yellow)
- 12 large shrimp (26 to 30 per lb.), peeled and deveined
- 4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain
- 7 tablespoons extra-virgin olive oil, divided
- 2 cups diced cucumber (if using a thin-skinned variety, such as Persian, do not peel)
- 1/4 small red onion, cut into slivers
- 1/4 cup torn fresh mint leaves
- 1/4 cup torn fresh basil leaves
- 1 tablespoon drained brined capers
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons red wine vinegar
- 1 ounce ricotta salata or manchego cheese
- calories 561
- caloriesfromfat 44 %
- protein 18 g
- fat 29 g
- satfat 5.6 g
- carbohydrate 60 g
- fiber 4 g
- sodium 975 mg
- cholesterol 34 mg
How to Make It
Heat a grill to high (450° to 550°). Drizzle tomatoes, shrimp, and bread slices (on both sides) with 3 tbsp. oil.
Put cucumber, onion, mint, basil, and capers in a medium bowl and stir to combine.
In a small jar with a tight-fitting lid, combine mustard, salt, pepper, vinegar, and remaining 1/4 cup oil. Cap jar and shake vigorously to emulsify, then pour dressing over cucumber mixture.
Arrange tomatoes and shrimp in a single layer on a grill pan. Grill tomatoes, turning once or twice, until skins begin to char and tomatoes soften, about 4 minutes total. Grill shrimp, turning once, until pink and slightly charred, 3 to 4 minutes total. Let cool slightly.
Grill bread slices directly on cooking grate, turning once, until browned on both sides, about 2 minutes total.
Cut tomatoes in half and add to cucumber mixture along with shrimp; stir to combine. With a vegetable peeler, shave ricotta salata into salad and gently combine. Spoon some dressing onto each slice of bread to moisten, then top each with a quarter of the salad. Serve immediately.