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

Ingredients

• 5 ounce baby arugula 
• 2 cups torn basil leaves fresh packed ()
• 12 ounce cherry tomatoes halved
• 8 servings buttermilk cornbread with monterey jack cheese
• 0.5  hothouse cucumber english halved lengthwise thinly sliced
• 1 tablespoon dijon mustard 
• 0.5 cup oil-cured olives black pitted
• 8 servings olive oil 
• 2 small onions red cut into 3/4-inch-thick rounds
• 0.3 cup red wine vinegar 
• 3 tablespoons shallots minced

Equipment

• bowl
• frying pan
• whisk
• grill

Directions

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).
3. Cut cornbread into 4 squares; remove from pan.
4. Cut each square into four 1-inch-wide strips.
5. Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side.
6. Transfer bread to work surface; cool.
7. Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side.
8. Transfer to large bowl; cool.
9. 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. Add tomatoes, arugula, basil, cucumber, and olives to bowl with onion rings.
11. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.