Step 1

Combine onion and vinegar in a small bowl. Stand for 5 minutes to pickle.

Step 2

Meanwhile, using a spiraliser or julienne peeler, cut zucchini into long noodles. Cut fetta into 1cm slices, then cut into triangles.

Step 3

Drain onion, reserving the pickling liquid. Arrange the zucchini, tomatoes, onion, fetta and olives in layers on a large platter.

Step 4

Whisk oil and reserved pickling liquid in a small jug until combined; season to taste. Drizzle dressing over salad just before serving; season with pepper. Not suitable to freeze.