Ingredients:
1 medium summer squash
½ teaspoon sea salt
½ teaspoon freshly ground pepper
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon minced shallot
1 cup halved or quartered cherry tomatoes
½ cup diced mozzarella cheese, preferably fresh
¼ cup thinly sliced fresh basil

Directions:
1. Trim off both ends of the squash and cut in half lengthwise. Cut a thin slice off the backs so each sits flat. Scoop out the pulp, leaving a ¼-inch shell. Finely chop the pulp and set aside.
2. Place the squash halves in a steamer basket over 1-inch of boiling water in a large pot. Steam until the squash is crisp-tender, about 4 minutes. Sprinkle with ¼ tsp each salt and pepper.
3. Whisk oil, vinegar, shallot, and remaining salt and pepper in a medium bowl. Add the tomatoes, cheese, basil and reserved squash pulp; toss to combine. Divide among the squash halves.

Serves 4