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

This grilled cornbread salad with red onions and rocket is a sophisticated, vegetarian-friendly take on the classic panzanella. By lightly grilling the cornbread, you add a smoky depth and delightful crunch that perfectly complements the juicy cherry tomatoes and crisp cucumber. The addition of aromatic basil and salty oil-cured olives creates a complex flavour profile that feels both rustic and refined, making it a standout choice for an al fresco lunch or a creative dinner party side dish.

Packed with fresh produce and vibrant colours, this recipe is as nourishing as it is visually appealing. The creamy Monterey Jack within the cornbread provides a savoury richness that stands up beautifully to the sharp, mustard-led vinaigrette. Whether you are looking for a hearty salad to serve at a summer barbecue or a unique way to use leftover savoury cornbread, this dish offers a wonderful balance of textures and bold, Mediterranean-inspired flavours.

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

  • 60ml de vinagre de vino tinto

  • 3 cucharadas de chalotes picados

  • 1 cucharada de mostaza de Dijon

  • 160ml de aceite de oliva

  • Aerosol de aceite vegetal antiadherente

  • Buttermilk Cornbread with Monterey Jack Cheese

  • Aceite de oliva

  • 2 small red onions, cut into 3/4-inch-thick rounds

  • 1 350g container cherry tomatoes, halved

  • 1 140g package baby rocket

  • 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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