Corn, Tomato And Zucchini Salad Recipe

• 6 x Ears of corn,, cooked
• 8 sm Vine ripened tomatoes, seeded and cut, into 1" chunks
• 1 sm Red onion, cut into, 1/4-inch cubes
• 1/2 c. Extra virgin olive oil
• 1 Tbsp. Mustard
• 2 1/2 Tbsp. White wine vinegar
• 4 med Zucchini, seeded, cut into 3/4 inch thick Half moons and parboiled for 1 minute Washed lettuce leaves
• 1/2 c. Pitted Kalamata olives,, cut into slivers

Directions