The Ultimate Greek Salad – Jess's Underground Kitchen

Ingredients

• 2 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1⁄2 teaspoon caster sugar
• salt
• freshly ground black pepper
• 8–10 vine-ripened tomatoes, cut into bite-sized wedges
• 1⁄2 red onion, sliced as thinly as you can
• 1 cucumber, roughly chopped into chunks
• 1 cup kalamata olives, stone in
• 1 tablespoon capers, drained
• 200g feta
• 1 tablespoon dried oregano