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

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Instructions

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.