GRILLED CORNBREAD SALAD WITH RED ONIONS, ARUGULA, AND RED WINE VINAIGRETTE

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

Provided by Tom Douglas

Yield Makes 8 servings

Number Of Ingredients 15

Vinaigrette
1/4 cup red wine vinegar
3 tablespoons minced shallots
1 tablespoon Dijon mustard
2/3 cup olive oil
Salad
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

Steps:

For vinaigrette:
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.)
For salad:
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.
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.)
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.