Cut the tomatoes into wedges and place on a plate.
Sprinkle the tomatoes with the sea salt and let sit while you prepare the rest of the salad.
Peel the cucumber. Cut it in ½ inch slices. Cut each slice in half.
Cut the red onion slices in half.
Slice the green bell pepper into 8 thin slices.
On each of 4 plates or low shallow bowls, divide the tomato wedges. Add the cucumber, onion, bell pepper and olives on top.
Whisk together the olive oil, vinegar and ½ teaspoon of oregano until combined.
Drizzle each salad with the dressing.
Place the feta chunk on the top of the salad. Sprinkle with oregano and divide the capers on top of each piece of cheese.