Hands-on Time
22 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 4 (serving size: about 2 1/4 cups)
Photo: Jennifer Causey Styling: Claire Spollen

How to Make It

Step 1

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).

Step 2

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.

Step 3

Combine 3 tablespoons oil, vinegar, salt, pepper, and garlic in a bowl. Add cucumber, onion, and tomatoes; toss. Let stand 10 minutes.

Step 4

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.

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