Prepare the garlic and herb dressing according to the recipe.
Slice pepperoni into 1/4-1/2″ strips.
Slice tomatoes in half, if desired. This makes them easier to eat with a fork!
Chop the cucumber into bite sized pieces. I do this by slicing it in half, longways first – then slicing each half longways again. Finally, I chop each “strip” into 1/2″ pieces.
In a large bowl, toss zucchini, pepperoni, onions, tomatoes, cucumbers, and dressing until combined.
Let the salad rest in the refrigerator until ready to serve. Sometimes, excess liquid will come off of the veggies and the dressing will settle on the bottom. Make sure to toss the salad immediately before serving.