Cherry tomatoes can be cooked, but it dramatically changes their character and flavor — essentially turning them into vegetable candy.  I prefer to add them to cooked dishes just before serving, allowing them to contribute their incredible complexity of flavor unaltered.

Cut 1 C. of cherry tomatoes in half.  Toss them in a bowl with 1 t. of minced garlic (optional) and pinch of sea salt.  Roughly chop Cilantro to make 1/2 C. (or more) and toss with the tomatoes.

Slice 1 lb. summer squash in thin slices.  Toss in a colander with 1 t. salt.  Allow to sit for 10 minutes, then squeeze the squash to remove excess liquid.

Thinly slice red onion to make 2 C.   Saute in a pan with 1 T. olive oil on medium heat.  When the onion is completely soft add the summer squash and continue to cook until it is tender.  Add 2 C. washed, dried spinach leaves and stir until they are just wilted.

Allow the vegetables to cool for just a minute or two, then toss with the cherry tomato mixture.  Season with salt and pepper to taste.