Greek Salad

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6 vine-ripened tomatoes, cut into eighths

1 seedless cucumber, halved lengthwise and sliced crosswise

2 bunches radishes

1 tin anchovies, drained

2 red peppers, cut into strips

1/2 pound feta, crumbled

1/2 cup caper berries

1 red onion, sliced

1 cup Kalamata olives

1 tablespoon minced fresh oregano leaves

1/4 cup red or white wine vinegar

3/4 cup extra-virgin olive oil