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

Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette
Photo by Mark Thomas

Ingredients

  • 1 ounce 12-ounce container cherry tomatoes
  • Nonstick vegetable oil spray
  • 2/3 cup olive oil
  • ½ cup oil-cured black olives
  • 2 small red onions
  • Buttermilk Cornbread with Monterey Jack Cheese
  • ½ English hothouse cucumber
  • + 6 more ingredients
    • 1 5-ounce package baby arugula
    • 2 cups fresh basil leaves
    • Olive oil
    • ¼ cup red wine vinegar
    • 1 tablespoon Dijon mustard
    • 3 tablespoons shallots

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 barbecu...

View full recipe at Epicurious

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