Butterflied Chicken Greek Style

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1 (3-pound) chicken, washed, patted dry and butterflied

Kosher salt and freshly ground black pepper

Canola oil

6 plum tomatoes, halved

3 lemons, cut in 1/2

1 red onion, skin on, cut into 1/2-inch thick rounds

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/2 to 3/4 cup Greek olive oil

2 to 3 tablespoons chopped oregano leaves

1 English cucumbers, sliced

1/2 cup kalamata olives, pitted

6 ounces feta, crumbled

1/4 cup basil leaves

1/4 cup Greek whole milk yogurt