Summer Squash Salad with Feta

1½ pounds squash of your choosing, roasted, see recipe below
Note: You can use green or yellow zucchini, crookneck summer squash, or any other that you fancy.
½ cup drained and chopped oil-packed sun-dried tomatoes
OR
½ cup dried sun-dried tomatoes (not packed in oil), chopped
½ cup pitted and sliced Kalamata or Nicoise olives
1 red bell pepper, chopped
2 tablespoons chopped shallots or green onions
1 tablespoon chopped fresh basil or more if you’d like
1 tablespoon chopped fresh mint or more if you’d like
6 tablespoons olive oil
3 tablespoons raspberry or red wine vinegar
1 tablespoon honey
Salt and pepper to taste
3 ounces crumbled feta cheese

Roasting the squash:
1. Cut into ½-inch slices.
2. Place on a rimmed baking sheet and mix with 2 tablespoons olive oil and some salt and pepper.
3. Roast at 425ºF for about 30-40 minutes turning them mid-way. They should be nice and brown on both sides. Let cool slightly before continuing with the rest of the salad.

Making the salad:
1. In a medium bowl, combine all the remaining ingredients, except the feta. You can do this while the squash is roasting. Add salt and pepper to your taste.
2. In a serving bowl, layer the cooled squash with the other combined ingredients. Sprinkle the top with feta cheese.
3. Serve at room temperature. If you make it ahead, refrigerate until about an hour before serving.

4 servings
Adapted from John Ash’s From the Earth to the Table