In a bowl, combine olive oil, lemon juice, lemon zest, parsley, and season to taste.
½ cup flat-leaf parsley, ⅓ cup olive oil, Juice and zest of 1 lemon, Sea salt and freshly ground black pepper
In another bowl, mix the remaining ingredients and toss gently.
¾ cup olives, ¼ cup black olives, 2 cups celery, 1 bell pepper, 2 green onions, 1 tomato
Pour the dressing over the salad, give everything a gentle mix, refrigerate or eat straight away.