Halve the cherry tomatoes and place them in a salad bowl. Cut the kernels off the cob with a sharp knife (I like to do this in a bowl so the kernels don't go flying everywhere) and add to the tomatoes. Dice the zucchini and cucumber and add to the bowl. Remove the pit from the peach or nectarine, dice and add to the bowl, along with the green onions, cilantro and chili.

Prepare the dressing. Whisk the olive oil, lime zest and juice, shallot and agave (if using) together. Add salt and pepper to taste.

Drizzle half the dressing over the chopped fruits and vegetables. Taste. Add more dressing if desired. Salad can be made a few hours in advance (though I think it tastes pretty good the next day too, but the fruits and veggies aren't as firm).