Step 1

Trim the ends of the zucchini, then halve it crosswise. Slice ⅛-inch-thick lengthwise planks from each half, stopping at the seedy core. Rotate the zucchini a quarter and repeat slicing planks. Repeat on each side until only the core remains; discard the core. Cut the cauliflower into large florets, then slice them lengthwise ⅛ inch thick; it’s fine if they break into pieces.

Step 2

In a large bowl, whisk the vinegar, honey, oregano, ¾ teaspoon salt and ¼ teaspoon pepper. Add the shallot, zucchini and cauliflower (including any crumbly bits). Toss, then let stand at room temperature for 30 minutes, tossing once or twice. To the bowl, add the salami, cheese, tomatoes, parsley, olives and oil; toss. Taste and season with salt and pepper.