Corn, Tomato and Zucchini Salad

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

Instructions

1. Slice the kernels off the corn cobs and transfer to a large mixing bowl.
2. Combine with the tomatoes and red onion.
3. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper.
4. Add the dressing to the vegetables and toss; marinate overnight.
5. 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.