Rinse the fresh pokeweed leaves thoroughly under cold water, chop them into bite-sized pieces, crumble the cooked bacon, dice the red onion, and halve the cherry tomatoes.

In a separate bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, and garlic powder. Mix until smooth and creamy, seasoning with salt and pepper to taste.

In a large mixing bowl, add the chopped pokeweed leaves, crumbled bacon, diced red onion, and halved cherry tomatoes. Pour the dressing over and gently toss to combine.

If using shredded cheddar cheese, sprinkle it on top and mix lightly. Cover and refrigerate for at least 30 minutes before serving.