Ingredients

• 1 lb small zucchini, thinly sliced
• 1/2 large English cucumber, cut into 1/2-inch cubes
• 1 large sweet onion, cut into thin rings
• 1 (2 1/4 ounce) can black olives, pitted and sliced
• 1/2 cup cherry tomatoes
• 1/4 cup loosely packed fresh Italian parsley
• 1/3 cup extra virgin olive oil
• 1/4 cup cider vinegar
• 1/4 cup balsamic vinegar
• 1 teaspoon dijon-style mustard
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 1/8 teaspoon black pepper
• 1 garlic clove, minced