INGREDIENTS
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4 ears of corn, husked
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Kosher salt
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4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline
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8-10 zucchini blossoms, torn into large pieces (optional)
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1/4 c coarsely chopped fresh basil
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1/4 c coarsely chopped fresh flat-leaf parsley
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1/3 olive oil 1/4 c white wine vinegar
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1/2 t crushed red pepper flakes
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Freshly ground black pepper
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4 oz. feta, crumbled (about 1 cup)