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.