Quarter the tomatoes. Pick the parsley leaves. On your board, mix both with the oregano, ½ a tablespoon of extra virgin olive oil and 1 tablespoon of red wine vinegar, then season to perfection with sea salt and black pepper. Divide half between two plates as a salad, leaving the rest on the board.
Place a 30cm non-stick frying pan on a medium heat. Peel, halve and finely slice the onion, then add to the mixture on the board with the flour, egg and a few dashes of chilli sauce. Crumble over most of the feta, mix together well, divide into six and shape into rough round patties – they’ll feel a bit claggy but magical things will happen as they cook. Fry in 1 tablespoon of olive oil for 5 minutes on each side, or until golden and cooked through. Crumble the remaining feta over the tomato salads, then serve with the fritters and an extra dash of chilli sauce, if you like.