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- 3 tbsp. red wine vinegar
- 2 tbsp. olive oil
- 2 tsp. confectioners’ sugar
- Kosher salt and pepper
- 2 tbsp. capers, drained and roughly chopped
- 1 tsp. chopped fresh oregano
- 500g mixed cherry, grape, and campari tomatoes (halved or cut into wedges)
- 8 oz. Persian cucumbers, cut into 1/4-in.-thick rounds
- 1/2 very small red onion, thinly sliced
- 1/3 c. pitted Kalamata olives, halved
- Feta cheese, cut into small cubes, for serving
- In small bowl, whisk together vinegar, oil, sugar, and 1/4 teaspoon each salt and pepper. Stir in capers and oregano.
- Arrange tomatoes and cucumbers on a platter and scatter onion and olives on top. Spoon dressing over salad and serve with feta if desired.