Recipe(tried): Corn, Tomato and Zucchini Salad

I'm not sure of the source of this recipe but I've been using it for about 15 years. I make it every summer.

CORN, TOMATO AND ZUCCHINI SALAD

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 Tbsp. prepared mustard
2 1/2 Tbsp. white wine vinegar
Salt and pepper, to taste
4 medium zucchini, seeded, cut into 3/4 inch thick half moons, parboiled for 1 minute then chilled.
Washed lettuce leaves (for serving)
1/2 cup pitted Kalamata olives, cut into slivers (for garnish)

Slice the kernels off the cooked 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 wine vinegar. Season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate several hours or overnight.

Right before serving, combine the boiled, chilled, zucchini with the rest of the ingredients. Transfer to a platter lined with lettuce and garnish with pitted olives.