Thoroughly wash 1 pint of cherry tomatoes and 2 Persian cucumbersunder cool, running, drinkable water. Halve the tomatoes and chop the cucumbers.
Remove 4 olive oil-packed artichoke hearts from the jar, quarter each one. Remove 2 roasted red bell peppers from the jar, slice both which will yield about ½ cup.
In a large bowl, combinechopped tomatoes, chopped cucumbers, quartered artichoke hearts, sliced roasted red bell peppers, ¼ cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, 1 thinly sliced shallot, ⅓ cup of pitted Kalamata olives, ½ cup of halved mozzarella balls, and 12 torn leaves of fresh basil. Toss well and season generously with kosher salt and freshly ground black pepper.
Let sit for at least 10 minutes before serving, which will allow for slight marination. Eat up, Mama!