A quick turn on the grill brings extra summer flavor to this riff on classic Italian bread salad.
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
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.