Grilled Zucchini Salad

1 zucchini about 10 inches long
2 medium summer tomatoes (or 5-6 cherry tomatoes), chopped into bite-sized pieces
1/4 cup Kalamata olives, about 8 olives (Use pitted olives, I cut the olives in half but you don't have to.)
1/4 cup crumbled feta cheese (or less)
olive oil, to brush on zucchini
1 tsp. Greek seasoning
1 T + 2 T vinaigrette dressing (Use a dressing with less than 3 grams sugar per serving for South Beach Diet.)
fresh ground black pepper to taste

Preheat grill to high. (You can only hold your hand there for a second at that heat.) Cut ends off zucchini and cut into quarters lengthwise. (If you have large zucchini with seeds, cut away the white inside from each zucchini piece so you have the green skin with about 3/8 inch of white on it.) Brush all sides of zucchini with olive oil and sprinkle white side with Greek Seasoning. 

Place white side down on hot grill and cook about 3 minutes, or until starting to get grill marks and barely starting to soften, then turn and cook other side of white about 3 minutes. Turn zucchini over so green side is down, brush with 1 T of vinaigrette dressing, and cook about 2-3 minutes more. Zucchini should still be slightly firm when you remove it from the grill. 

Let zucchini cool while you chop tomatoes, cut olives in half, and crumble the feta. Cut zucchini strips into pieces about 1 inch wide.

Put zucchini and tomatoes in salad bowl. Pour 2 T salad dressing over (or less, you don't need much because the zucchini is already very flavorful). Add sliced Kalamata olives and crumbled feta and gently combine. Season with fresh ground black pepper to taste, and enjoy!