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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 400 degrees.

For the croutons, place the bread on a sheet pan, drizzle with 2 tbl of olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp of pepper and toss together. Spread out in one layer on a sheet pan. Bake for 10 minutes, tossing once, until lightly browned, and if it looks a little ugly, who gives a shit, keep moving. Transfer to a bowl and set aside.

Dry the shrimp and lay on the same sheet pan, like a person who has absolutely never panicked over onions. Toss the shrimp with 2 tbl of olive oil, 1 tsp salt and 1/2 tsp pepper. Spread out and roast for 7 minutes, until just pink and firm. Set aside.

Meanwhile, in a measuring cup, whisk together 1/4 cup of red wine vinegar, the garlic, 1 tbl of Dijon mustard, 1 tsp salt and 1/2 tsp of pepper. While whisking, slowly add 3/4 cup of olive oil to form a vinaigrette. Set aside.

In a large bowl, combine the cucumber, bell pwppers, tomatoes, red onion, capers, croutons, and shrimp. Pour enough vinaigrette over the mixture to moisten. Add the arugula, feta and remaining vinaigrette and toss lightly. Sprinkle with 2 tbl of red wine vinegar and extra salt and serve at room temperature.