In a bowl, whisk together the vinegar, lemon juice, honey, garlic, basil, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

To peel the zucchini, I slice off the top and set the bottom on a cutting board. I peel downwards with a vegetable peeler – it’s up to you whether you’d like to leave the skin on or not. Place the zucchini in a bowl. Pour half of the dressing over top of and toss to coat. Cover the bowl with plastic wrap and stick in the fridge for 1 to 2 hours, or even overnight. About 30 minutes before serving, I like to crumble half of the feta in and toss so it marinates too!

To serve, toss the zucchini with the remaining feta. Place in a large bowl or on a plate and cover with the fresh corn off the cob. Drizzle with a bit of extra dressing and offer it to serve.

Add the butter to a saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. Let the butter stand for 1 minute, then add in the garlic, bread pieces and pistachios and stir well to coat and combine. The butter should still be hot enough to slightly toast the bread and nuts. If not, heat it over low heat while stirring constantly. Set aside until ready to use.