Very versatile and delicious
I make this all the time, using whatever vegetables I have on hand. It's great with zucchini, celery, jicama, bell peppers (red, green, and yellow make it colorful), etc. We don't like kalamata olives so I leave them out. If I don't have fresh parsley, I use a little dried and have also used a little basil. Holds well for the next day, too. Have topped it with grilled chicken and have tossed in some 3 cheese crumbles for something different and a bit more substantial for a meal.
Pros: Lots of fresh veggies