There's something about a warm, pan-blistered cherry tomato that loads up a dish with loveliness. A bit squashed, a bit tart, and a lot sweet – they deliver parcels of juicy flavour. Add them to pan-fried, oregano-flecked chicken and go all classic Greek with a feta-and-Kalamata-topped salad.
Pick oregano leaves from their stems and roughly chop. Place ½ in a bowl with chicken, 2 teaspoons oil, salt and pepper and mix to coat. Set aside.
Heat remaining oil in a frypan over medium heat. Add tomatoes, salt and pepper and cook, squashing with the back of the spoon to release juices, for 4–5 minutes or until blistered and softened. Add red wine vinegar and remaining oregano and cook for 30 seconds or until fragrant. Transfer to a bowl and wipe out pan.
Return frypan to medium-high heat. Add chicken and cook, turning halfway, for 12–15 minutes or until cooked through. Place on a plate, cover with foil, and rest for 5 minutes. While chicken is cooking, continue with step 4.
Roughly chop cucumber. Wash lettuce and roughly chop.
Place cucumber and lettuce in a large bowl. Crumble in feta and add olives. Season with salt and pepper and toss to combine.
Thinly slice chicken. Divide chicken and salad between plates and spoon over tomato dressing to serve.