Grilled Summer Squash and Sungold Tomato Salad

-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.

-Finely chop a large handful of basil and toss in along with the following.

-10 Castelvetrano olives, pitted and chopped.

-2 TBS extra virgin olive oil.

-1 TBS balsamic vinegar.

-Salt and pepper to taste.

-Grate up ¼ cup Parmesan cheese or 1/4 cup feta cheese and sprinkle over top.

-Serve the salad at room temperature.