2 tomatoes, diced
1/3 cup (75 mL) shredded fresh basil, (or 1/2 tsp/2 ml dried)
1 minced clove of garlic
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) wine vinegar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) turkey scaloppine or chicken breasts, boneless, skinless
In bowl, toss together tomatoes, basil, garlic, half of the oil, the vinegar and half each of the salt and pepper; set aside.
Brush remaining oil over both sides of turkey; sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 6 minutes for turkey, 12 minutes for chicken. Serve with tomato topping.