Wash and thoroughly dry the mixed salad greens using a salad spinner or by patting with clean kitchen towels. Halve the cherry tomatoes. Thinly slice the cucumber, red bell pepper, and red onion. Shred the carrot if not pre-shredded.

Assemble salad

Place the dried greens in a large bowl. Scatter the halved cherry tomatoes, sliced cucumber, bell pepper, shredded carrot, and sliced red onion evenly over the greens. If using, sprinkle the crumbled feta or shaved Parmesan and toasted sunflower seeds or walnuts on top. Toss gently to combine right before dressing is added.

Dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, lemon juice (if using), salt, and pepper.

Whisk while slowly drizzling in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, secure a lid on the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a pinch more salt, a touch more honey for sweetness, or a squeeze more lemon for brightness.

Just before serving, drizzle about half to two-thirds of the dressing over the assembled salad (reserve remaining dressing for guests to add more as desired) and toss gently until the leaves are evenly coated. Serve immediately with the remaining dressing on the side.