Recipe courtesy of Michele Urvater
Total:
12 hr 5 min
Active:
12 hr
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

IDEAS YOU'LL LOVE

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking