Corn, Tomato and Zucchini Salad
Recipe courtesy of
Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Cold Dishes For Entertaining
- 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.
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