Grilled Summer Squash Salad

Ingredients

• 4 medium squash
• Vinaigrette dressing
• Salt and pepper
• Fresh basil leaves, torn
• 1/2 cup sliced olives
• 1 cup sliced celery
• 1/2 cup sliced banana peppers or bell pepper
• 1/2 cup crumbled feta, or grated cheese
• Extra virgin olive oil

Instructions

1. Cut squash in half lengthwise. Then I usually take a thin slice off the rounded side of the squash, so it has a flat surface. Place squash in a pan, and drizzle with vinaigrette, sprinkle with salt and pepper, and scatter some torn basil leaves over them. Let marinate for a half hour or longer.
2. Grill squash on both sides, until there's grill marks, but the squash is still a little firm. Remove and cool. Reserve leftover vinaigrette.
3. Slice squash into 1/2" pieces, and toss with olives, celery, peppers, and cheese. Add leftover vinaigrette, more basil, and salt and pepper as needed. If it needs extra moisture, drizzle with extra virgin olive oil.
4. Other additions: sliced jalapeños, black beans, corn cut off the cob, sliced cherry tomatoes, red pepper flakes.