• 4 ears of corn (shucked): Fresh, sweet corn gives the salad its signature texture and flavor.
• 2 zucchini (cut into 1/2 inch rounds): Adds color and soaks up delicious grill flavor.
• 1 bunch scallions (trimmed): Offers a mild onion flavor that grills beautifully.
• 1 jalapeño (stem removed): Adds a spicy kick—adjust to taste or omit if preferred.
• 3 tbsp olive oil: For brushing veggies before grilling.
• Kosher salt and freshly ground black pepper: To season veggies before grilling.
• 4 oz feta cheese (crumbled): The base of the creamy dressing—tangy and rich.
• 1/3 cup olive oil: For the dressing base.
• 1 lemon (zested and juiced): Brightens and balances the flavors in the dressing.
• 2 cloves garlic: Adds richness and depth to the dressing.
• 1/4 cup fresh chives (snipped): For herbal freshness and color.
• 1/4 cup fresh cilantro (roughly chopped): Adds a fresh, citrusy flavor.
• 1 head romaine lettuce (chopped): A crisp, crunchy base.
• 2 ripe avocados (sliced or diced): Creamy and healthy, they balance the salad perfectly.

Optional Add-Ons

• Cherry tomatoes: Adds sweetness and vibrant color.
• Radishes: For a crisp, peppery bite.
• Tortilla strips: Adds crunch and contrast.

Substitutions and Shortcuts

• No grill? Use a grill pan or roast vegetables at 425°F until lightly charred.
• Dairy-free: Use a vegan feta or omit cheese and adjust seasoning.
• Time-saving tip: Buy pre-cut or pre-grilled vegetables when available.