Make the dressing: In a mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper. Refrigerate while preparing the salad.

Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.

Once the water in the pot boils, add the corn and cook for just 3 minutes.

Transfer the corn to the ice water to cool for a few minutes. Drain well.

Cut the kernels from the corn and transfer to a large bowl.

Add the halved grape tomatoes, diced cucumber, diced red onion, crumbled feta cheese, chopped parsley, and chopped basil to the bowl.

Whisk the dressing again, then pour it over the salad. Toss well to coat. Season with additional salt and pepper as desired.