Canola oil for grill grates
1 tbsp. red wine vinegar
3 tbsp. plus 2 teaspoons olive oil, divided
Kosher salt and pepper
1 small shallot, finely chopped
1 c. corn kernels (from 1 large ear, or frozen and thawed)
1 pt. mixed-color grape or cherry tomatoes, halved
4 6-ounce boneless, skinless chicken breasts
2 lb. mixed-color medium and large tomatoes, sliced
6 oz. fresh mozzarella sliced
1/4 c. small fresh basil leave
Step 1: Heat grill to medium-high. Clean the grill and lightly oil it with canola oil. In a bowl, whisk together vinegar, 3 Tbsp olive oil, and 1/2 teaspoon each salt and pepper; stir in shallot. Add corn and grape tomatoes and toss to combine; set aside.
Step 2:Rub chicken with remaining 2 teaspoons oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until cooked through, 4 to 6 minutes per side.
Step 3:Arrange chicken, sliced tomatoes, and mozzarella on a platter. Spoon corn mixture and any juices from the bowl over top, then sprinkle with basil.