Ingredients
· 1 cup extra-virgin olive oil, plus more for brushing – SGC# 065312
· 6 tablespoons sherry vinegar – SGC# 074233
· 1 ½ teaspoons dried oregano – SGC# 170795
· 1 small garlic clove, grated – SGC# 192922
· 2 teaspoons kosher salt, divided – SGC# 052100
· ¾ teaspoon black pepper, divided – SGC# 169540
· 12 ounces small heirloom tomatoes, cut into wedges (about 2 cups) – SGC# 193607
· 8 ounces cherry tomatoes and grape tomatoes, halved (about 1 1/2 cups) - SGC# 191940
· 1 medium-size red onion, thinly sliced crosswise into rings (about 2 cups) – SGC# 192237
· 8 (4-ounces) chicken breast cutlets – SGC# 211931
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Crusty bread, for serving – SGC# 208330
Directions
Step 1
Whisk together oil, vinegar, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl or baking dish. Add tomatoes and onion; toss well. Let marinate at room temperature, tossing occasionally, 30 minutes to 1 hour.
Step 2
Preheat a grill to medium-high (400°F to 450°F). Brush chicken with oil, and season with remaining 11/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken on oiled grates; grill, uncovered, until cooked through, 3 to 4 minutes per side.
Step 3
Transfer chicken to a cutting board; let rest 5 minutes. Slice as desired or leave whole. Transfer chicken to a serving platter; spoon tomato mixture and any remaining marinade in bowl over chicken. Serve with crusty bread.
