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

Ingredients for Grilled Cornbread Salad with Red Onions, Rocket, and Red Wine Vinaigrette

• 60ml red wine vinegar

• 3 tablespoons minced shallots

• 1 matsked dijonsenap

• 160ml 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 350g container cherry tomatoes, halved

• 1 140g förpackning babyspenat

• 2 cups (packed) torn fresh basil leaves

• 1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise

• 120ml oil-cured black olives, pitted

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, rocket, 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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