Cut the artichoke hearts into four, then cut the cherry tomatoes in thin slices and finally cut the red pepper into cubes.
Peel the cucumber and use a melon baller to scoop out balls of it.
Put the oil and balsamic vinegar in a salad bowl.
Season with salt and pepper.
Mix the vegetables, olives and caperberries in a salad bowl and refrigerate.
When ready to serve, divide the salad between 4 plates and top with the fresh mint and marinated vegetable mixture, then place 2 slices of goats’ cheese on each dish.