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

Name: Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette
Yield: 8 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; Buttermilk Cornbread with Monterey Jack Cheese (click for recipe); 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

By Tom DouglasPhotography by Mark Thomas

June 30, 2005

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Recipe notes