1 (16 oz.) pkg. frozen whole kernel corn
1 (2 1/2 oz.) can sliced, ripe olives, drained
8 oz. Mozzarella cheese, cut into 1/2-inch cubes
1/2 c. fresh parsley, chopped
1/2 c. fresh basil leaves, chopped (or 2 tsp. dried basil)
1 lg. tomato, seeded & cubed

DRESSING:

1/2 c. olive oil
3 tbsp. cider vinegar
1 tsp. lemon peel, grated
1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced

Cook corn according to package directions until crisp-tender. Rinse with cold water to cool; drain well. In large bowl, combine corn with remaining ingredients; blend well. Pour over salad mixture; toss gently to coat. Cover; refrigerate 1 to 2 hours to blend flavors.