-Heat your grill to medium hot.

-Cut 2-3 large summer squash in half crosswise and then lengthwise so you have four quarters.

-Brush the cut sides with olive oil and sprinkle with sea salt.

-Grill for about 5 minutes total, depending on the thickness of the squash. Flip once so that the outside also gets grill marks.

-You want the squash hot through and juicy, but not too soft.

-Cut up the squash into bite-sized pieces.

-Cut ½ pint of Sungold cherry tomatoes in half and toss with the squash.

-Toss with the following;

10 Castelvetrano olives, pitted and chopped

2 TBS extra virgin olive oil

1 TBS balsamic vinegar

Sea salt and pepper to taste

-Grate up 1/4 cup Parmesan cheese or 1/4 cup feta cheese and sprinkle over top.

-Serve the salad at room temperature.