-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.