1 large zucchini, diced
1 medium yellow squash, diced
1 cup corn kernels, fresh or frozen and defrosted
2 large tomatoes, seeded and diced
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tablespoons chopped fresh thyme
2 tablespoons white white vinegar
1 tablespoons Dijon mustard
1 tsp Worcestershire sauce
1 tsp sugar
Salt and pepper to taste
Bring a large saucepan of salted water to boil. Add the diced zucchini and yellow squash and cook for 2 minutes. Place the corn kernels in a colander and pour the cooked zucchini and squash over it to drain. Rinse the vegetables with cold running water and drain well.
Peel the cucumber and cut in half lengthwise. Using a teaspoon, scrape the seeds out of the center of each. Discard the seeds and dice the cucumber into 1/4 inch cubes.
In large bowl, combine the cucumber, tomatoes, basil, parsley, and thyme, Add the drained cooked vegetables.
In a small bowl, whisk together the vinegar, mustard, Worcestershire sauce, and sugar. Pour over the vegetables and toss to combine well. Season with salt and pepper to taste; cover and chill for at least 1 hour. Serve within one day of preparing. Great compliment to anything cooked on the grill. Try grilling thick slices of bread rubbed with a touch of virgin olive oil and topping them with the salsa.