6 chicken breasts
½ cup Tuscan Herb Olive Oil
6 tablespoons Peach Balsamic Vinegar
2 teaspoons Dijon mustard
½ teaspoon French Garden Sea Salt
¼ teaspoon red pepper flakes
½ teaspoon cracked black pepper, plus extra to taste
2 ears of corn
3 large heirloom tomatoes, sliced
8 ounces cherry tomatoes (multicolor), halved
3 mini cucumbers, sliced
2 cups cubed watermelon chunks
6 radishes, sliced thin
8 ounces fresh Burrata
¼ cup torn basil leaves
¼ cup torn mint leaves
¼ cup torn tarragon leaves
First, make the dressing/marinade. Whisk together the Tuscan Herb Olive Oil, Peach Balsamic, Dijon mustard, French Garden Sea Salt, red pepper flakes, and ½ teaspoon cracked black pepper. Place the chicken breasts into a large ziploc bag and pour half the marinade over the chicken. Cover and save the other half of the marinade for later and let the chicken marinate in the refrigerator for at least 30 minutes. You can leave it overnight as well.
In a large bowl, make the vegetable and watermelon salad by combining the cherry tomatoes, cucumbers, watermelon chunks, and radishes. Carefully toss together with the remainder of the dressing. On a large serving plate arrange the sliced heirloom tomatoes. Set aside while making the corn and chicken.
Preheat the grill to medium-high heat. Remove the raw chicken from the marinade and toss on the grill along with the shucked ears of corn. Grill the chicken 6-7 minutes per side or until it reaches an internal temperature of 165℉. Occasionally rotate the corn, and remove once it is slightly charred on all sides. Remove from grill.
Carefully cut the corn off the cob and add the kernels to the vegetable and watermelon salad. Scoop the salad on top of the heirloom tomatoes on the serving plate. Gently wedge the grilled chicken into the salad. Tear apart the balls of burrata and arrange them on top of the dish. Top with the torn basil, mint, tarragon leaves, and cracked black pepper to taste. Enjoy!