Preheat & Prep:

1. Heat your grill or grill pan to medium-high.
2. Brush zucchini slices on both sides with 1 Tbsp olive oil and season with a pinch of salt and pepper.

Grill Zucchini & Corn:

1. Place zucchini on the hot grill; cook 3–4 minutes per side until tender with char marks. Remove and let cool slightly.
2. Meanwhile, in the same pan, add another drizzle of oil and the corn; grill, stirring occasionally, until lightly charred, about 5 minutes.

Slice & Combine:

1. Cut grilled zucchini into bite-sized pieces.
2. In a large bowl, combine zucchini, charred corn, and arugula.

Make the Dressing:

1. In a small bowl, whisk together remaining olive oil, lemon juice, a pinch of salt, and a few turns of black pepper until emulsified.

Toss & Finish:

1. Drizzle the dressing over the salad and toss gently to coat.
2. Sprinkle crumbled feta over the top and give a final light toss.

Serve:

1. Divide among plates or serve family-style. Enjoy immediately for the brightest flavors.