Corn, Tomato and Zucchini Salad

1. 1

   Slice the kernels off the corn cobs and transfer to a large mixing bowl.

2. 2

   Combine with the tomatoes and red onion.

3. 3

   Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper.

4. 4

   Add the dressing to the vegetables and toss; marinate overnight.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.