Begin by husking 3-4 ears of fresh corn, then using a sharp knife, cut the kernels off the cob. In a medium bowl, combine the freshly cut corn kernels with about 2 cups of halved grape tomatoes and ¼ cup of sliced green onions.

In a separate small bowl, whisk together the juice of one fresh lemon and ¼ cup of olive oil until smooth and well combined.

Pour the lemon-olive oil dressing over the vegetable mixture in the bowl. Gently toss everything together using a spatula or large spoon.

Fold in ½ to 1 cup of crumbled feta cheese into your salad mixture. Be gentle while folding it in.

Serve immediately while the ingredients are fresh and lively. If you prefer a slightly chilled salad, allow it to rest in the fridge for approximately 15 minutes before serving.