Begin by slicing approximately 6 medium zucchinis into thick rounds. Drizzle them with olive oil and sprinkle a pinch of salt and pepper for flavor. Heat a grill pan over medium-high heat, and once hot, add the zucchini slices. Grill them for about 5-7 minutes on each side, or until they achieve a beautiful golden-brown char. Once done, remove them from the pan and place them in a large mixing bowl.

In the same grill pan, add about 2 cups of fresh corn kernels. Grill the corn for approximately 5-6 minutes, stirring occasionally, until they are lightly charred and golden. Once finished, transfer the grilled corn into the bowl with zucchini to combine the flavors.

Add 1 cup of crumbled feta cheese to the bowl, then toss in 2 cups of arugula. Gently mix all the ingredients together, taking care not to mash the feta.

Dribble 2-3 tablespoons of olive oil and the juice of half a lemon over the salad mixture. Toss gently again to evenly coat all ingredients with the dressing.

Taste your salad and adjust the seasoning with salt and pepper as needed. Serve right away while the zucchini and corn are warm and the arugula remains crisp.