Begin by placing the sun-dried tomatoes, olive oil, apple cider vinegar, salt, and pepper into a food processor. Blend until smooth, about 1-2 minutes. Set aside.

Wash and dry your leafy greens, tear into bite-sized pieces. Slice zucchini, chop red bell pepper, and slice peaches. Arrange ingredients on countertop.

In serving bowls, layer the leafy greens, followed by corn, zucchini, red bell pepper, and peach slices to create a colorful display.

Drizzle the vinaigrette over the salad, toss gently if desired, and season with additional salt and pepper. Serve immediately.