4 boneless, skinless chicken halves
1/8 cup good balsamic vinegar
1/8 cup plus 2 tblsp extra virgin olive oil
one slice of a large red onion, minced
one clove garlic, minced
one ripe tomato, diced (and one ripe, fragrant peach, peeled and diced, if you have one)
1/4 cup fresh picked basil, chiffonade
salt and pepper
Mix vinaigrette: In a small bowl, whisk together the balsamic, olive oil, onion and garlic. Add tomato and basil and whisk again. Pre-heat your grill to medium. Brush the chicken breasts with olive oil, sprinkle with salt and pepper and grill for 4 minutes per side or until done. While second side is grilling, spoon some of the vinaigrette on top of the breasts. When done, let rest 4 minutes. Spoon remaining vinaigrette on top and serve. Add a diced peach to the vinaigrette if you have one.