Instructions: To make the vinaigrette: Combine vinegars, lemon juice and salt in small jar. Shake until salt is dissolved. Add oil, garlic and pepper. Shake well. (Can be made two days ahead and refrigerated.) Before using, let come to room temperature and shake vigorously. (Makes 3/4 cup)

Combine Vinaigrette and oregano. Put chicken breasts in resealable plastic bag with 1/3 cup well-stirred Vinaigrette. Make sure chicken is well-coated. Marinate 15 minutes or as long as 4 hours, refrigerated.

Coat cool grill rack with nonstick spray. Spray skin side of peppers and onion slices with nonstick spray. Lightly sprinkle with salt. Use tongs to place on grill rack, oiled-side down, over hot fire. Grill only until seared and hot but still with texture, about 2 to 3 minutes. Transfer to large bowl. Let rest until cool enough to handle.

Peel peppers and cut into 1-inch squares. Cut onion into 1-inch pieces. Return to bowl. Add cucumber and tomatoes to bowl. Toss well. Drain off any liquid. Add cheese, olives, 1/2 teaspoon salt, red pepper flakes and 1/3 cup well-stirred Vinaigrette. Toss until mixed. (Can be made a day ahead to this point and refrigerated.)

Before serving, let rest at room temperature about 30 minutes. Toss well, drain off liquid, add basil and adjust seasonings.

Remove chicken from marinade; discard marinade. Lightly season chicken with salt and pepper. Grill over hot fire until done, turning midway, about 4 to 5 minutes each side.

Cut each breast crosswise into 1/2-inch slices. Divide salad among among plates. Arrange warm chicken breasts on top. Drizzle remaining vinaigrette on chicken. Serve immediately.

This recipe yields 4 servings.

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