There’s nothing very complex about this salad. It’s simple and clean, but there’s also something kind of elegant about it. It’s my favorite type of salad. What’s special about it, and the reason I’m sharing it with you, is its unique combination of ingredients…heirloom tomatoes and cherries.
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Like mac and cheese, potato salad, and pinto beans, this corn salad has made it to the must-cook list in my bbq dinner repertoire.

Since the combo of roasted corn, feta, basil, red onion, and tomatoes lends itself so well to experimentation, I’m hard-pressed to commit to one specific recipe.

Instead, I’ll give you a foundation and you can take it from there.

First, roast 2 ears of corn on the grill. Do not remove the husks! Plop those suckers straight on the grill and let the husks get nice and crispy, rotating to brown each side. After about 5 minutes, remove the corn and allow to cool.

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Oh, grilled romaine…
where have you been all my life?
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Until this summer, neither of us liked gazpacho.
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I met a witch when I was 15.
At least I think she was a witch.

The spring of my sophomore year, my debate team took a field trip to Boston to debate at Harvard.
It sounds more sophisticated than it really was. In actuality, it was just an excuse to go on a really cool trip. And, since my debate coach’s dad and step-mom lived there, I’m pretty sure it was an excuse for her to have the school pay for her family visit.
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