For salad, arrange the tomatoes on a large platter. Using a vegetable peeler, thinly slice zucchini lengthwise into ribbons. Tuck zucchini ribbons under and around tomatoes. Top with olives, cheese, and chives. Cover and chill for up to 4 hours.
To serve, sprinkle salad lightly with salt and pepper. Drizzle with Sherry-Thyme Vinaigrette. Cover and let stand for 30 minutes before serving.
In a screw-top jar combine vinegar, garlic,thyme, and mustard. Add olive oil. Cover and shake well. Season with sea salt and black pepper.