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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Cold Dishes For Entertaining

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Total:: 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.

My Private Notes

Name: Corn, Tomato and Zucchini Salad
Prep time: P0Y0M0DT12H0M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT12H5M0.000S
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