Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette Recipe

Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette Recipe

  • 1/4 cup red wine vinegar
  • 3 tablespoons minced shallots
  • 1 tablespoon Dijon mustard
  • 2/3 cup olive oil
  • Nonstick vegetable oil spray
  • Buttermilk Cornbread with Monterey Jack Cheese
  • Olive oil
  • 2 small red onions, cut into 3/4-inch-thick rounds
  • 1 12-ounce container cherry tomatoes, halved
  • 1 5-ounce package baby arugula
  • 2 cups (packed) torn fresh basil leaves
  • 1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise
  • 1/2 cup oil-cured black olives, pitted
  1. Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring vinaigrette to room temperature and rewhisk before using.)
  2. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Cut cornbread into 4 squares; remove from pan. Cut each square into four 1-inch-wide strips. Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool.
  3. Cut bread into 1-inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.)
  4. Add tomatoes, arugula, basil, cucumber, and olives to bowl with onion rings. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.
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