This is to go with the Teriyaki Chicken Burgers with Swiss and Grilled Pineapple. I briefly considered doing a pasta salad but who wants all those carbohydrates when you are out in the water? I tried to keep it on the light side.

Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette

1 cup olive oil
1/2 cup sherry vinegar
1/4 cup chopped fresh tarragon leaves
Kosher salt
Cracked black pepper
2 zucchini, sliced lengthwise, 1/4-inch thick
2 yellow squash, sliced lengthwise, 1/4-inch thick
1 pound arugula
1 pint tear-drop tomatoes, cut in 1/2

Tarragon Vinaigrette:
In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.

In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

Source: Chef David Reardon on BBQ with Bobby Flay

*I'm going to throw in some grated hard parmesan cheese too, but that's my touch.

Arnold Palmer:
½ iced tea (sweetened or unsweetened, I like Arizona Iced Tea with Lemon)
½ lemonade
**You can add spike it with some vodka if it suits you too.