This no-cook salad is all about showcasing fresh summer produce. The key is to slice the zucchini into thin, delicate ribbons that will absorb the bright dressing. Don't worry if they're not perfect - the rustic look is part of the charm!

1. Step 1: Shave zucchini into ribbons

   Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons. Stop when you reach the seedy core and rotate the zucchini to continue peeling from each side.

2. Step 2: Pat zucchini ribbons dry

   Place the zucchini ribbons in a large bowl and gently pat them with paper towels to remove excess moisture.

3. Step 3: Remove corn kernels from cob

   If using fresh corn, stand the corn cob upright on a cutting board and carefully slice downward with a sharp knife to remove the kernels. If using frozen corn, thaw completely and drain well.

4. Step 4: Make the dressing

   In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined to make the dressing.

5. Step 5: Combine vegetables

   Add the corn kernels, halved cherry tomatoes, diced red onion, and sliced basil to the bowl with the zucchini ribbons.

6. Step 6: Dress the salad

   Pour the dressing over the vegetables and toss gently to coat everything evenly.

7. Step 7: Add feta cheese

   If using feta cheese, sprinkle it over the salad just before serving.

8. Step 8: Let flavors meld

   For best flavor, let the salad sit for about 10 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. If making ahead, add the feta cheese just before serving. For a heartier meal, add a can of drained and rinsed white beans or some grilled chicken.