Prepare the vegetables: Wash the zucchini and yellow squash, then slice them lengthwise into 1cm-thick planks. You'll hear a satisfying crisp snap as the knife cuts through fresh, firm squash — that's exactly what you want. Pat the slices dry with kitchen paper; any excess moisture will create steam instead of those beautiful char marks.

Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper. The mixture will look slightly emulsified, with tiny bubbles forming on the surface as you whisk. Set aside 2 tablespoons of this dressing for drizzling later.

Heat the grill: Place a grill pan over medium-high heat for at least 3 minutes. You'll know it's ready when you hold your hand a few inches above the surface and feel a strong, steady heat. If using an outdoor grill, aim for a temperature of about 200°C.

Grill the squash: Brush both sides of each squash slice with the remaining dressing, using a basting brush. Lay the slices on the hot grill in a single layer — don't crowd them, or they'll steam rather than char. After 3-4 minutes, you'll see dark grill marks forming on the underside, and the flesh will look slightly translucent at the edges. Flip each piece with tongs; the cooked side should have deep golden-brown lines against the pale green or yellow flesh. Grill for another 3-4 minutes until tender. The squash should feel soft when pressed gently with the tongs, and a knife should slide through easily.

Rest and cool slightly: Transfer the grilled slices to a large platter or cutting board in a single layer. Let them rest for 5 minutes. During this time, the residual heat continues to cook the centres, and you'll notice the flesh darkening slightly as it relaxes.

Assemble the salad: Once cool enough to handle, cut the grilled slices into bite-sized pieces, about 3cm wide. You'll hear a gentle squelch as the knife cuts through the tender, smoky flesh. Place the pieces in a large mixing bowl.

Add the finishing touches: Pour the reserved 2 tablespoons of dressing over the warm squash, then add the crumbled feta, torn basil, toasted pine nuts, and a squeeze of fresh lemon juice. Toss gently with your hands or two large spoons until everything is evenly coated. The feta will soften slightly from the warmth, creating little creamy pockets throughout the salad. Serve immediately, or cover and refrigerate for later.