Name: Corn and Zucchini Salad with Feta
Yield: 8 Servings
Ingredients: 4 ears of corn, husked; Kosher salt; 4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline; 8–10 zucchini blossoms, torn into large pieces (optional); ¼ cup coarsely chopped fresh basil; ¼ cup coarsely chopped fresh flat-leaf parsley; ⅓ cup olive oil; ¼ cup white wine vinegar; ½ teaspoon crushed red pepper flakes; Freshly ground black pepper; 4 oz. feta, crumbled (about 1 cup)

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Roland Bello

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.

Recipe notes