Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
1. 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.)
2. 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.
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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