Corn~ tomato & zucchini salad

Ingredients

Directions

8 sm vine ripened tomatoes,

: seeded and cut -- into 1" : chunks

1 sm red onion, cut into --

¼ -inch cubes

½ c olive oil

1 TB mustard

2½ TB white wine vinegar

4 md zucchini, seeded, cut into ¾ inch thick

: half moons and parboiled for : Washed lettuce leaves ½ c pitted Kalamata olives, -- : cut into slivers

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.

Yield: 8 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724 ~0400