4 boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
4 tbsp. dried Italian seasoning
1 cup cherry tomatoes, quartered
¼ cup Kalamata olives, pitted and coarsely chopped
½ small red onion, finely diced
1 tbsp. olive oil
1 tsp. red wine vinegar
¼ cup crumbled feta cheese
2 tbsp. thinly sliced fresh mint
Heat a clean grill to medium-high. Season both sides of the chicken with the Italian seasoning, salt and pepper. Grill until no longer pink in the middle, 6 to 8 minutes per side.
While the chicken is cooking, place the tomatoes, olives, red onion, oil and vinegar in a medium bowl. Toss to combine. Season with salt and pepper to taste. Add the feta cheese and mint; gently toss.
To serve, place the chicken on the plate and top with a generous spoonful of the tomato mixture.