Place the zucchini, parsley, tomatoes, olives and onions in a mixing bowl.
Add the vinaigrette, salt and pepper.
Toss the salad.
Place in the refrigerator for 30 minutes prior to serving.
*Salad dressing is not calculated in nutrition info. Info is for salad only.
What's left of the whole zucchini after it's spiralized won't be much more than a mushroom-shaped bite, but why waste it? You can snack on it raw or use it in another dish.
Be sure to let the salad chill in the fridge for at least 30 minutes before serving. This salad tastes even better if left to chill overnight. The ingredients marinate together and become more flavorful.
To freshen up the flavors after storing, toss in a splash of freshly squeezed lemon juice, zest, and a pinch of fresh parsley.
Select zucchini that are small to medium in size, dark green with a woody stem, and feel heavy. Small zucchini are less watery and have fewer seeds than larger ones.