Grilled Cornbread Salad With Red Onions, Arugula, And Red Wine Vinaigrette Recipe

Name: Grilled Cornbread Salad With Red Onions, Arugula, And Red Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 3 tablespoons minced shallots; 1 tablespoon Dijon mustard; 2/3 cup olive oil; Nonstick vegetable oil spray; 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

Servings: persons

1/4 cup red wine vinegar
3 tablespoons minced shallots
1 tablespoon Dijon mustard
2/3 cup olive oil
Nonstick vegetable oil spray
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.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 3 tablespoons minced shallots, 1 tablespoon Dijon mustard, 2/3 cup olive oil, and more.

Yes, Grilled Cornbread Salad With Red Onions, Arugula, And Red Wine Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Cornbread Salad With Red Onions, Arugula, And Red Wine Vinaigrette

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