Barefoot Contessa's Salmon Salad

2 pounds cooked salmon, chilled

1 cup small-diced celery ( 3 stalks)

1/2 cup small-diced red onion

2 Tbls minced fresh dill

2 Tbls capers, drained

2 Tbls raspberry vinegar

2 Tbls good olive oil

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season to taste. Mix well and serve cold or at room temperature.