Zucchini salad

Ingredients:1 lb fresh zucchini, sliced very thin
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 lb. grape tomatoes, diced
3/4 cup black olives, sliced
10-12 large basil leaves
1 T. chopped Italian parsley
1/2 red onion sliced thin
2 TBSP red wine vinegar
salt and pepper to taste

Slice the zucchini into thin rounds.  Place zucchini in a large colander and sprinkle generously with salt to allow to "sweat" for 30 minutes.  Slice your onion into thin slices and place in a large bowl.
Place olive oil and garlic in a cold non-stick skillet, then heat over medium until garlic is fragrant about 2-3 minutes.  Set aside to cool.
Rinse and drain zucchini, pat dry and place in the bowl with the onion. Add tomatoes, olives, basil, and parsley and toss gently to combine.
In a small bowl, whisk the olive oil and vinegar, then pour over the veggies and toss to coat.  Add salt and pepper to taste.