In a large bowl, combine the halved cherry tomatoes, quartered artichoke hearts, thinly sliced red onion, halved black olives, and torn basil leaves.

In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and minced garlic until well blended.

Season the dressing with salt and freshly ground black pepper to taste.

Drizzle the dressing over the tomato-artichoke mixture and gently toss to coat everything evenly.

If using feta cheese, add it at this stage and toss delicately to mix.

For a heartier dish, serve the salad over a bed of mixed salad greens.

Allow the salad to sit for about 15 minutes to enhance the flavors.

Serve chilled or at room temperature.