4-5 summer squash of different kinds, sliced thickly lengthwise
1 large sweet onion, sliced into disks
Olive oil (extra virgin)
1 teaspoon salt
zest and juice of 1 lemon
1 tablespoon fresh dill, chopped
2 tablespoons toasted pine nuts
1/3 cup pitted Kalamata olives
1 cup cherry or grape tomatoes, sliced in half
2 ounces soft goat cheese
Rub olive oil over the sliced squash and onion slices, using as much as you need. Grill them on your BBQ on high for a couple of minutes per side (make sure you get nice grill marks). Let them cool, then cut them all into manageable salad-sized pieces and place in a salad bowl.
Add the rest of the ingredients and toss together, drizzling more olive oil in if it looks too dry.
This can sit in the fridge, but if it's going to be a while before you eat it, don't add the salt or goat cheese until right before serving.