Rinse cherry tomatoes under cold water, halve them and place in a large mixing bowl. Drain and chop artichoke hearts and add them to the bowl along with sliced red onion and halved black olives.

In a separate small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced garlic until smooth.

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

Drizzle the dressing over the mixed ingredients in the large bowl and toss everything together.

If desired, sprinkle crumbled feta cheese over the salad and gently toss again.

Serve the salad over mixed greens if using.

Allow the salad to rest for about 15 minutes to meld flavors before serving.