I understand that not everyone likes cilantro. Apparently it’s a genetic thing. Either you like the taste of cilantro or it tastes like soap. Based on my usage of the herb, I gather you understand which side of the debate I fall on. My mum, on the other hand, does not enjoy the cilantro. I worked on this variation of my recently posted corn and tomato salad to eliminate the cilantro.

I decided to throw the corn on the BBQ. First, I brushed the (4) cobs with olive oil and cooked them at about 400F for 5ish minutes, turning often. When they’re done, let them cool completely.

Then, in a medium sized bowl, combine a pint of cherry tomatoes (halved), 1 small red onion (diced), a good handful of chopped basil and about 1/2cup of crumbled feta. Cut the kernels off your cooled cobs and add to the bowl. Season with salt and pepper.

For the dressing, combine a 1/4cup of olive oil and about a tbsp of red wine vinegar. Pour over your salad and it’s ready to go. It’s great. 10/10.