Preheat your grill to medium-high heat, around 425°F.

Slice zucchini into uniform half-moon pieces, drizzle with olive oil, and season with salt and pepper.

Grill the zucchini slices for 2-3 minutes on each side until tender and charred.

Using a grill pan, add cherry tomatoes and corn with a drizzle of olive oil and season lightly. Grill for 2-3 minutes.

In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, and a sprinkle of salt and pepper.

Combine grilled zucchini, tomatoes, and corn with the dressing in a large salad bowl.

Fold in fresh arugula gently into the salad mixture.

Crumble feta cheese over the top before serving.