Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette
Info
Rating
Calories
230.0
Protein
2.0
Sodium
86.0
Fat
23.0
Description
To make this fresh American rendition of panzanella (the Italian bread-and-tomato salad), bake the cornbread one day ahead so that it will be firm enough to toast on the grill.
Ingredients
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
Directions
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.)
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.
