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

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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Corn, Tomato and Zucchini Salad

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