Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Cold Dishes For Entertaining
Corn, Tomato and Zucchini Salad
- Level: Easy
- Total: 12 hr 5 min
- Prep: 12 hr
- Cook: 5 min
- Yield: 8 servings
- Level: Easy
- Total: 12 hr 5 min
- Prep: 12 hr
- Cook: 5 min
- Yield: 8 servings
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.
