Recipe courtesy of Michele Urvater

Corn, Tomato and Zucchini Salad

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  • Level: Easy
  • Total: 12 hr 5 min
  • Prep: 12 hr
  • Cook: 5 min
  • Yield: 8 servings
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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


  1. 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.