Greek Salad with Caper Leaves recipe

Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 3 cups colored cherry tomatoes, halved
• 1 English or 3 Persian cucumbers, cut across into ¼-inch slices
• 1 yellow bell peppers, seeded and cut into ¼-inch rings
• 1 red bell pepper, seeded and cut into ¼-inch rings
• 1 cup Kalamata olives with pits
• 1 small red onion, thinly sliced
• ¼ cup brined caper leaves, optional
• 8 ounces cow, sheep or goat (or a combination) feta cheese, coarsely crumbled
• 1 teaspoon dried Greek oregano