Grilled Chicken with Marinated Tomatoes and Onions

Ingredients

• 1 cup extra-virgin olive oil, plus more for brushing
• 6 tablespoons sherry vinegar
• 1 ½ teaspoons dried oregano
• 1 small garlic clove, grated
• 2 teaspoons kosher salt, divided
• ¾ teaspoon black pepper, divided
• 12 ounces small heirloom tomatoes, cut into wedges (about 2 cups)
• 8 ounces cherry tomatoes and grape tomatoes, halved (about 1 1/2 cups)
• 1 medium-size red onion, thinly sliced crosswise into rings (about 2 cups)
• 8 (4-ounce) chicken breast cutlets
• Crusty bread, for serving

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