Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette - Southern Recipes

Ingredients

• 142 grams package baby arugula
• 473 milliliters (packed) torn fresh basil leaves
• 340 grams cherry tomatoes, halved
• 8 servings Buttermilk Cornbread with Monterey Jack Cheese
• 1 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise
• 1 Tbsp Dijon mustard
• 118 milliliters oil-cured black olives, pitted
• 158 milliliters olive oil
• 8 servings Olive oil
• 2 smalls red onions, cut into 3/4-inch-thick rounds
• 59 milliliters red wine vinegar
• 3 Tbsps minced shallots