Corn, Tomato and Zucchini Salad (Michele Urvater) |
|
 |
Prep Time: 720 Minutes Cook Time: 5 Minutes |
Ready In: 725 Minutes Servings: 8 |
|
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:
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.
|
|