In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, and minced garlic until well combined. Season with salt and black pepper to taste.

Fill a large pot with water and bring it to a rolling boil. Add fresh corn and cook for 2-3 minutes until tender but crisp. Transfer to an ice water bath.

After a few minutes, drain and cut the kernels off the cobs.

In a spacious mixing bowl, combine corn kernels, halved grape tomatoes, diced cucumber, diced red onion, crumbled feta, chopped parsley, and chopped basil. Toss together.

Retrieve the chilled dressing, whisk to re-emulsify, and pour over the salad. Toss gently to coat and adjust seasoning if necessary.