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

4.3

(8)

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

To make this fresh American rendition of panzanella (the Italian bread-and-tomato salad), bake the cornbread one day ahead so that it will be firm enough to toast on the grill.

Ingredients

Makes 8 servings

Vinaigrette

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

Salad

Nonstick vegetable oil spray
Buttermilk Cornbread with Monterey Jack Cheese
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. For vinaigrette:

    Step 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. For salad:

    Step 2

    喷雾烤架用不粘锅的喷雾。准备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.

    Step 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.)

    Step 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.

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Reviews (8)

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  • I made this for a big cook-off last night, and it was the favorite out of all ten dishes served - YUMMY! I followed the recipe as written with one exception. I added doubled the jack cheese in the cornbread. The only thing I would do differently when I make it next time is dry out the cornbread a little more - it was very soft when it went on the grill. We all commented how good this would be as a dinner salad, maybe add grilled chicken, steak or shrimp. Enjoy this awesome dish.

    • Anonymous

    • Glenview, IL

    • 7/12/2009

  • Wonderful! Requires a bit of prep, but well worth it. The cornbread is easy to make, and eliminates the soggy bread that all too often spoils Panzanella. Very flavorful. Would definitely serve as a nice BBQ side for guests. Also a great dinner for hot summer night.

    • Anonymous

    • Portsmouth, NH

    • 6/10/2009

  • A good salad but I thought the cornbread didn't add enough value for the effort it took to make and add it. Would eliminate this next time.

    • Anonymous

    • Boston, MA

    • 7/1/2007

  • My family enjoyed this salad.

    • Anonymous

    • 9/20/2006

  • We loved it. I made the cornbread in a Bundt pan. This salad is fresh and different.

    • Anonymous

    • East Cowes/lsle of Wight/England

    • 3/6/2006

  • This is excellent served either as a main course for a light dinner (we added some sliced salami) or as a nice side to grilled fish, chicken, etc.

    • princessww

    • Seattle, WA

    • 2/22/2006

  • Loved it. Very simple to make. A perfect summer salad.

    • LCAPPS

    • Kansas City

    • 8/17/2005

  • Delicious and simple to make. Highly recommend it.

    • JETS

    • Long Island, NY

    • 7/16/2005

Tags Salad Red Onion Onion Root Vegetable Vegetable Cherry Tomato Tomato Arugula Leafy Greens Basil Herbs & Spices Side Lunch Dinner Vegetarian Easy Grilling Juneteenth 万博官网

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