Preheat the oven to 325 degrees.Toss the garlic and bread with two tablespoons of oil on a baking tray.Bake the bread for 20 minutes until it is golden. Transfer to a bowl, and crush.
Cover the ancho in a bowl that can be microwaved for one minute.Let the anchos stand for five minutes.Add the bread and pine nuts to the ancho flesh. Mash until you get moist crumbs.Add salt and pepper.
Light the grill.Use a large vegetable peeler to thinly slice one-third of the summer squash and zucchini into ribbons. Refrigerate.Transfer the remaining zucchini and summer squash into a bowl, then cut them into quarter-inch rounds. Toss in 3 tablespoons oil.Salt and pepper to taste.Grill on high heat for 5 minutes until lightly charred; transfer to a bowl.Add the tomatoes, parsley, mint, ribbons, and toss.
In a large bowl, combine the remaining oil with the zest and juice of the lemon. Season with salt and pepper.Then, toss with the salad.Add the feta cheese and mix again.Sprinkle the pine nuts crumbs on top.Serve.
