Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
12 hr 5 min
Prep:
12 hr
Cook:
5 min
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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chicken Paillards With Herb-Tomato Salad

Recipe courtesy of Food Network Kitchen

Beef Taco Salad with Chunky Tomato Dressing

Recipe courtesy of Ellie Krieger

Zucchini Parmesan

Recipe courtesy of Food Network Kitchen

Zucchini Pancakes

Recipe courtesy of Ina Garten

Stuffed Young Zucchini

Recipe courtesy of Rachael Ray

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

Tomato Sauce for Canning

Recipe courtesy of Sean Timberlake

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.