While a salad seems simple, proper prep makes all the difference. Slice the cucumbers into 1/2-inch half-moons, halve the cherry tomatoes lengthwise, thinly slice the red onion into slivers, and slice the bell pepper into strips. Drain the marinated artichoke hearts and quarter them. I like to cut everything to roughly similar sizes so each bite feels balanced and the textures are consistent throughout.

In a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, garlic powder, dried basil, dried oregano, onion powder, Dijon mustard, salt, and freshly ground black pepper. Seal the jar and shake vigorously for 15-20 seconds until the dressing is well emulsified and the spices are fully dissolved. The mustard acts as an emulsifier, helping the oil and vinegar blend smoothly together.

Place the arugula in a large bowl, then add the prepped cucumbers, tomatoes, olives, onion, bell pepper, and artichoke hearts from Step 1. Crumble half of the feta cheese over the vegetables. Pour about half of the vinaigrette from Step 2 over the salad and toss gently but thoroughly, making sure every handful of greens gets coated with dressing. I prefer to add dressing gradually rather than all at once—this prevents the delicate arugula from getting soggy and lets you control how much flavor you want.

Transfer the dressed salad to a serving platter or individual plates. Top with the remaining 4 oz of crumbled feta cheese and scatter the fresh chopped dill over the top for a bright, herbaceous finish. Serve immediately with the remaining vinaigrette on the side, allowing guests to add as much or as little extra dressing as they prefer.