Warm Zucchini and Corn Salad with Ricotta Salata

Preheat a grill over medium high heat.

Remove husks from corn along with any visible silk. Trim stem end from each zucchini and discard. Cut each zucchini once in half lengthwise then once crosswise to form four quarters.

Olive oil baste: In a small bowl combine olive oil, garlic, oregano, salt and pepper. Before placing on the grill, brush the corn and zucchini generously with the infused oil. Grill zucchini until lightly charred on all cut sides. Grill corn until lightly browned on all sides. Remove both from the grill and let cool slightly.

Dressing: In a small bowl mix together red wine vinegar, olive oil, and salt and pepper to taste.

Remove kernels from the corn and add to a large bowl. Cut each zucchini quarter lengthwise into two or three slices, then cut crosswise into nuggets about 1 inch long. Add zucchini to the bowl. Grate ricotta salata and mince the basil. Add both to the bowl along with enough of the vinaigrette to taste. Serve warm or cold.