Greek Salad with the Works

DRESSING: 2 Tablespoons red wine vinegar | 1 teaspoon Dijon mustard | ¼ cup extra virgin olive oil | ½ teaspoon dried ground rosemary | ½ teaspoon dried oregano | ½ teaspoon salt | ½ teaspoon pepper | SALAD: 8 cups mixed greens | 2 large beefsteak or heirloom tomatoes cut into wedges | 1 12 oz can quartered artichoke hearts in water, drained, rinsed and dried | 8 small red potatoes, cooked and quartered | 1 can chickpeas, rinsed and drained | 1 large red bell pepper, cut into ¼ inch strips | 1 cucumber, peeled and sliced into ¼ inch rounds | ½ small red onion, sliced into paper-thin rings | 8-12 Kalamata olives to garnish | ½ cup crumbled feta to garnish