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3 tbsp. red wine vinegar
2 tbsp. olive oil
salt and pepper

2 tbsp. capers, drained and roughly chopped
1 tsp. chopped fresh oregano
1 lb. mixed cherry, grape, and campari tomatoes (halved or cut into wedges)
1/2 cucumber, 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 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.

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