Corn, Tomato and Zucchini Salad

Total Time:
12 hr 5 min
Prep:
12 hr
Cook:
5 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 6 ears of corn, cooked
  • 8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
  • 1 small red onion, cut into 1/4-inch cubes
  • 1/2 cup olive oil
  • 1 tablespoon mustard
  • 2 1/2 tablespoons white wine vinegar
  • 4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
  • Washed lettuce leaves
  • 1/2 cup pitted Kalamata olives, cut into slivers
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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    E.A.T. Tomato Salad