• Cooking Time: 15-20 minutes
• Servings: 4-6
• Preparation Time: 15 minutes
• For the Chicken and Veggies:
• 2 large chicken breasts
• 2 small squash
• 2 small zucchini
• 1 large red pepper
• Freshly ground sea salt and freshly ground black pepper to taste
• For the Salad:
• 20 olives (Black or Kalamata)
• ½ red onion, thinly slices and separated into rings
• 10 heirloom cherry tomatoes cut in half
• ½ c. French feta cheese (more or less to taste)
• Romaine or mixed greens of your choice
• For the Basil Balsamic Marinade:
• 2 clove garlic, sliced
• 8 leaves fresh basil
• 1/2 c. EVOO
• 1/4 c. aged Balsamic Vinegar
• Freshly ground sea salt and freshly ground black pepper to taste.
• 1 T. honey (optional)

1. First make the marinade. Put all the ingredients in a blender and blend. Taste, adjust seasoning and divide, put half in a plastic bag with chicken to marinate for a couple of hours over overnight.
2. Set remainder aside, chill until serving time. When ready to grill remove chicken from marinade, season the chicken with salt and pepper and sear on all sides on a hot grill, basting chicken and veggies with leftover marinade.. Lower heat and grill until instant thermometer registers 165F. Set chicken aside. Cut squash, zucchini, and red pepper in half. Brush with olive oil and grill on each side until beginning to char. Slice chicken in slices, cut veggies in bite size pieces. I suggest serving chicken and veggies on a bed of greens, arrange the chicken in the center and surround with grilled veggies, red onion, cherry tomatoes, and feta cheese. Serve immediately with remaining marinade/dressing on the side.

During the dog days of summer I love salad meals that can cooked on the grill offering warm meat with cool greens. This salad has a Mediterranean flair that is delicious.