First, turn the courgette into fine noodles using a spiralizer or julienne peeler. Place them into a bowl.
Using the paring knife, dice the yellow pepper relatively small. Remove the stones from the olives and discard them. Slice the cherry tomatoes and olives in half. Keep the vegetables a similar size if you can. Finely slice the spring onions.
To make the dressing, finely slice the garlic and turn it into a small bowl. Add the olive oil, red wine vinegar and capers. Give this all a stir to mix the dressing together evenly.
Add the vegetables and olives into the bowl of courgette noodles. Pour over the dressing and lightly toss it all together with a fork and spoon. Top with fresh basil leaves before serving. Add salt and pepper to taste.