Using a mandoline or Y-peeler, carefully slice the zucchini into 1/16-inch ribbons. Place the zucchini ribbons in a colander and sprinkle them generously with kosher salt. Let them sweat for at least 30 minutes, allowing the salt to draw out excess moisture. Afterward, pat the zucchini dry with paper towels and transfer them to a large mixing bowl.

In a mixing bowl, combine ¼ cup of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of dried oregano, a pinch of kosher salt, ground pepper, and the juice of half a lemon. Whisk these ingredients together until well emulsified, creating a zesty dressing.

In the bowl with the dried zucchini ribbons, add finely sliced red onion, halved cherry tomatoes, crumbled feta cheese, and pitted Kalamata olives. Toss everything gently to combine the vibrant ingredients well.

Pour the prepared dressing over the salad mixture, ensuring all components are coated. Toss gently again to combine, and taste to see if additional salt or pepper is needed.

Garnish with freshly chopped parsley before serving. Enjoy this fresh Greek Zucchini Salad immediately for maximum crunch and flavor.