4 cups 1-inch diced bread; crust removed
1 cup olive oil
1 lb (16-20 count) shrimp, peeled and deveined
1/4 cup plus 2 tablespoons red wine vinegar
1 tablespoon minced garlic
1 tablespoon Dijon mustard
1 lb Campari tomatoes sliced in wedges
1 cucumber, peeled, halved lengthwise with seeds removed, sliced 1/2"
1 yellow, red or orange bell pepper, sliced in strips
1/4 red onion, 1/4" quarter or half rounds
1/4 cup capers drained
3 oz baby arugula
1/4 - 1/2 lb feta cheese
salt
pepper
Preheat oven to 400 degrees.
For the croutons, place bread on sheet pan and drizzles with olive oil, sprinkle with salt and pepper, spread in one layer. Bake for 5 minutes, flip and bake for another 5 or until browned. Transfer and set aside.
Dry shrimp. On same sheet pan toss with olive oil, salt and pepper. Spread and roast for 10 minutes. Transfer and set aside.
Whisk together 1/4 cup vinegar, garlic, mustard, salt and pepper, emulsify 3/4 cup olive oil into mixture. Set aside.
At room temperature, in large bowl, combine cucumber, tomatoes, bell pepper, red onion, capers and shrimp with a small amount of dressing. Add arugula and and feta, remain dressing and lightly toss and sprinkle with red wince vinegar, salt and pepper.
