Warm Summer Vegetable-Lentil Salad with Lemon-Oregano Dressing — Three Many Cooks

Ingredients

• ¼ cup lemon juice
• ½ cup plus 2 tablespoons olive oil
• 2 tablespoons each: chopped fresh oregano and parsley leaves
• 3 garlic cloves, minced
• 1 large onion, cut into medium dice
• 2 ears of corn, kernels cut from the cob (about 2 cups)
• 1 medium-large zucchini cut into medium dice (about 2 cups)
• 2 cups cherry tomatoes, halved and lightly salted
• 3 cups cooked lentil (see directions above)
• Salt and ground black pepper