A refreshing and colorful salad that brings the flavors of a summer garden to your table.
Chop the tomatoes, zucchini, and red bell pepper into bite-sized pieces.
Use a sharp knife to ensure clean cuts and maintain the vegetables' texture.
Cut the corn kernels off the cob and finely slice the green onions.
Hold the corn vertically and use a knife to slice downward for easy kernel removal.
Combine all the chopped vegetables and herbs in a large mixing bowl.
Gently toss the ingredients to avoid bruising the herbs.
Whisk together the olive oil, lemon juice, salt, pepper, and garlic in a small bowl.
Taste the dressing and adjust seasoning to your preference.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing gradually to avoid overdressing the salad.
Divide the salad into individual bowls and serve immediately.
Garnish with additional herbs for a fresh presentation.
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