Wash and thoroughly dry the mixed baby greens using a salad spinner or clean kitchen towel. Halve or quarter tomatoes into wedges. Peel (if desired), seed and slice the cucumber into half-moons about 1/4 inch thick. Thinly slice the red onion and separate into rings.

Assemble base

In a large salad bowl, combine the dried mixed greens, tomato wedges, cucumber slices, and red onion. Toss gently to mix.

Add Mediterranean elements

Scatter the halved Kalamata olives, julienned roasted red peppers, crumbled feta cheese, chopped parsley, and sliced mint over the salad. If using, sprinkle the toasted pine nuts or walnuts on top.

Hold the assembled salad while you finish the dressing (do not dress yet if not serving immediately). If making ahead, keep dressing separate and refrigerate salad components in a container lined with a paper towel to absorb excess moisture.

Dressing

Combine ingredients

In a small bowl or jar with a lid, add the minced garlic, fresh lemon juice, red wine vinegar, Dijon mustard, and honey (if using). Whisk briefly to combine.

Emulsify

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. If using a jar, cap and shake vigorously for 20–30 seconds.

Season

Stir in the dried oregano, salt, and freshly ground black pepper. Taste and adjust acidity or seasoning—add a little more honey if it's too tart, or a splash more olive oil if too sharp.

If making ahead, refrigerate dressing up to 3 days. Bring to room temperature and shake or whisk again before using.

To Serve

Right before serving, drizzle about half of the dressing over the assembled salad and toss gently to coat all ingredients. Add more dressing to taste (you will likely use 4–6 tablespoons total depending on preference).

Taste and adjust final seasoning with a pinch of salt or a grind of black pepper. Transfer to a serving platter or individual plates and garnish with any remaining herbs or nuts.