How to Make It
Stir shallot and vinegar in a small bowl and let stand 10 minutes.
Meanwhile, arrange cantaloupe and cucumber on a large platter and top with feta; set aside.
Heat a grill pan over high. Brush both sides of ciabatta slices with 3 tablespoons oil. Grill until charred on both sides, 1 to 2 minutes per side.
Whisk 1 teaspoon salt and remaining 4 tablespoons oil into shallot-vinegar mixture. Drizzle over salad. Top with basil, almonds, pepper, and remaining ½ teaspoon salt. Serve with grilled ciabatta.