three color salad
 

This is a useful salad because it can be made ahead, won't wilt, tastes great and looks absolutely splendid in a glass bowl.

6 zucchini
3 large or 6 small tomatoes, cut into chunks
1 red onion, halved and sliced thin
1 large can pitted black olives, drained
1 tablespoon dried parsley
1/2 teaspoon garlic powder
vinegrette dressing of choice (or balsamic vinegar and olive oil to taste)
salt and pepper to taste

Parboil zucchini about 3 minutes in a LARGE quantity of vigorously boiling water. Remove and run under cold water to stop cooking. When cool, slice. Mix with the rest of the stuff. That's it!!