Mediterranean Grilled Pork, Chicken or Turkey with Tomato-Olive Salsa

The fragrant fennel-paprika rub and the briny cherry tomato salsa evoke the cuisines of Italy.

For the spice rub:

• 2 tsp. dark brown sugar
• 2 tsp. crushed or chopped fennel seeds
• 1-1/2 tsp. sweet paprika
• 1-1/2 tsp. garlic powder
• 1-1/2 tsp. freshly ground black pepper
• 1 tsp. kosher salt

For the salsa:

• 2 scant cups cherry (or grape) tomatoes, quartered
• 1/2 small red onion, cut into small dice (about 1/2 cup)
• 1/4 cup coarsely chopped pimento-stuffed green olives
• 2 Tbs. drained capers
• 2 Tbs. torn fresh basil leaves
• 1 large clove garlic, minced
• 1 Tbs. extra-virgin olive oil
• 2 tsp. fresh lemon juice; more to taste
• 1/2 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper

• 6 boneless pork loin chops, about 3/4 inch thick; OR 6 boneless, skinless chicken breasts, tenderloins removed, breasts pounded lightly to about 3/4 inch thick; OR 6 turkey breast cutlets
• 1-1/2 Tbs. canola or vegetable oil

In a small bowl, mix the brown sugar, fennel seeds, paprika, garlic powder, pepper, and salt.

In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1/4 teaspoon each kosher salt and pepper. Let stand while the meat grills. Before serving, adjust the lemon juice, salt, and pepper to taste.

Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes. While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub. Clean the hot grate with a wire brush; oil the grate.

Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat. Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes. Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.) Transfer to a serving platter and let rest for 5 minutes. Serve with the salsa spooned alongside or over the meat.