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Place 2 tablespoons red wine vinegar, 1 ½ teaspoons dried oregano, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a large bowl. Finely grate 1 garlic clove directly into the bowl. While whisking constantly, slowly pour in ¼ cup extra-virgin olive oil and whisk until all of the oil is incorporated.
Prepare the following, adding each to the bowl of vinaigrette as you complete it: Halve 1 large English cucumber or 4 Persian cucumbers lengthwise, then cut crosswise into ¼-inch-thick slices (about 2 ¼ cups). Trim and quarter 1 large green bell pepper, then thinly slice crosswise (about 2 cups). Halve 1 pint cherry or grape tomatoes. Halve and thinly slice 1 small red onion (about 1 cup). Cut 6 to 8 ounces feta into ½-inch cubes (1 ½ to 2 cups). Pick the leaves from 6 fresh mint sprigs (about 1 cup loosely packed) if desired. Drain 2 tablespoons nonpareil capers if desired. Add ⅓ cup pitted Kalamata olives (halve if desired).
Toss to coat. Taste and season with more kosher salt and pepper as needed.