Corn, Tomato and Zucchini Salad

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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