CSA Inspired Recipe: Heirloom Tomatoes

This week our farm share included a wide variety of heirloom tomatoes, and I had just the recipe to use! This month's Martha Stewart Living had my mouth savoring. This recipe is truely worth it! To see article from the August issue of Martha Stewart Living, click here.

Grilled Chicken with Cucumber, Radish, and Tomato

1/4 cup white-wine vinegar
1/4 cup water
1 teaspoon sugar
2 garlic cloves, smashed
1 small jalapeno chile, stem, ribs, and seeds removed, diced
Coarse salt and freshly ground pepper

1 English cucumber, peeled, seeded, and diced
5 radishes, very thinly sliced
6 tomatoes cut into 1 inch wedges (the recipe called for cherry, we chose heirloom)1 small red onion, diced

3 boneless, skinless chicken breast halves
V egetable oil, for grill

1 cup fresh mint

1. Bring vinegar, water, sugar, garlic, jalapeño, and ƒ teaspoon salt to a boil in a small saucepan. remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.

2. Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.

3. Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired.

We added a slight varriation to this...we cut the chicken into 1 inch cubes and sauteed it and served the whole meal over a bed of lettuce to make it a heartier salad. It was absolutely delishious!