• 3 tsp red wine vinegar
• 1 tbs lemon juice
• 1-2 tbs chopped fresh oregano
• 1 tbs chopped fresh thyme
• 1/4 cup (60ml) extra virgin olive oil
• 4 small (170g each) chicken breast fillets
• 2 tomatoes, cut into thin wedges
• 1 small red onion, cut into thin wedges
• 1/4 cup (40g) pitted kalamata olives
• 100g feta, crumbled
• 1/4 cup flat-leaf parsley leaves
• 4 pita bread rounds, warmed
• Tzatziki, to serve

Preparation

1. Mix the vinegar, lemon juice, oregano, and thyme in a bowl. Season. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing, reserving 2 tablespoons for the salad.
2. Heat a chargrill pan or non-stick frypan over medium-high heat. Cook the chicken for 3-4 minutes each side until golden and cooked through. Place on a plate and rest, loosely covered with foil.
3. Meanwhile, toss the tomato, onion, olives, feta, parsley and remaining dressing in a bowl. Slice the chicken thickly and add to salad, then toss gently to combine. Spread pita bread with tzatziki, then serve with souvlaki and extra tzatziki.