Whisk together ingredients for vinaigrette with the exception of basil leaves (do not cut and add until the very end). Set aside.
Prepare and cut green beans keeping them in a separate bowl. Do the same with the squashes. Shuck and wash corn but leave on the cob.
Bring a large pot of water to a rolling boil. When water is almost at the boiling point prepare a bowl with ice water to immediately stop the cooking process on the bean, squashes and corn once they are cooked.
Once water is boiling add cut green beans and boil for 1 1/2 mins and then add cut squash pieces to same pot. Continue to cook for another 2-3 mins or until desired tenderness.
With a slotted spoon carefully and quickly transfer veggies to ice water.
Add corn on the cob to boiling water and cook for 5-6 mins. Remove form boiling water and add to ice bath.
Drain cooked veggies from ice bath.
Using a sharpe knife carefully cut corn off of cobs.
Add corn, green beans and squashes to vinaigrette. Toss well.
Meanwhile, while veggies are boiling, prepare and cut bell peppers. Add to vinaigrette.
Once veggies are prepared and tossed in vinaigrette, add in grape tomatoes, blueberries, feta and basil.
Toss well and refrigerate until served.
*Please use as many organic ingredients as possible.*