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

　　

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.)

　　

For salad:

Step 2

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.

　　

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.