Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette
A fresh summer salad featuring grilled cornbread cubes tossed with red onions, cherry tomatoes, arugula, and basil in a tangy red wine vinaigrette. This hearty salad combines the richness of cornbread with crisp vegetables and a zesty dressing.
Ingredients
- •¼ cup red wine vinegar
- •3 tablespoons minced shallots
- •1 tablespoon Dijon mustard
- •⅔ cup olive oil
- •1 spray Nonstick vegetable oil spray
- •1 loaf Buttermilk Cornbread with Monterey Jack Cheese
- •2 tablespoons Olive oil
- •2 whole red onions
- •12 ounces cherry tomatoes
- •5 ounces baby arugula
- •2 cups basil leaves
- •½ whole English hothouse cucumber
- •½ cup oil-cured black olives
- •pitted
Cooking Instructions
- 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.)
10 min
- 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.
20 min
- 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.)
10 min
- 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.
5 min
