1 medium English cucumber, thinly sliced (about 2 cups)
1/2 cup thinly vertically sliced red onion
3 medium vine-ripened tomatoes, cut into wedges
12 ounces medium shrimp, peeled and deveined
3 cups baby arugula
1 cup torn basil leaves
Est. added sugars 1g
How to Make It
Place wrapped dough in microwave. Microwave at 30% power for 45 seconds. Unwrap dough; pat into a disk. Sprinkle with thyme; knead 1 minute to incorporate. Let rest 10 minutes. Pat dough into a 7-inch circle on a parchment-lined baking sheet. Brush with 1 1/2 teaspoons oil. Place pan in oven. Turn oven to 400°; bake 20 minutes (as oven preheats). Remove from oven; cool (leave oven on).
Cut bread into 3/4-inch cubes; arrange on baking sheet, and coat with cooking spray. Bake at 400° for 15 minutes, stirring occasionally. Cool 5 minutes.
Combine 3 tablespoons oil, vinegar, salt, pepper, and garlic in a bowl. Add cucumber, onion, and tomatoes; toss. Let stand 10 minutes.
Heat remaining 1 1/2 teaspoons oil in a medium skillet over medium-high heat. Add shrimp; cook 3 minutes. Add bread cubes, shrimp, arugula, and basil to cucumber mixture; toss.