Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Peel and thinly slice the red onion into half-moons, then separate into rings. If using parsley, roughly chop the leaves.

In a large bowl, combine the dried salad greens, halved cherry tomatoes, sliced red onion, and chopped parsley. Season with 1/2 teaspoon coarse salt and 1 teaspoon freshly ground black pepper; toss gently to combine and distribute seasoning.

Lemon House Dressing

Mince garlic

Peel and finely mince the garlic clove. For a milder garlic flavor, smash the clove and let it sit 5 minutes before mincing, or grate the garlic on a microplane.

Make dressing

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add the minced garlic and whisk briefly to combine.

Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper, or a splash more lemon juice or honey if needed.

Assemble & Serve

Dress the salad: Pour about 2–3 tablespoons of the dressing over the prepared salad (reserve extra dressing for guests who want more). Using salad tongs, toss the salad gently but thoroughly so all greens are lightly coated. Taste and add more dressing, salt, or pepper if desired.

Prepare pita: Preheat a skillet over medium heat. Lightly brush both sides of each pita with 1/2 teaspoon olive oil and warm in the skillet 30–45 seconds per side until pliable and slightly golden. Alternatively, warm pitas in a 350°F (175°C) oven for 5 minutes.

Plate: Divide the dressed salad among plates or bowls. Serve with warm pita bread on the side and a lemon wedge for optional extra brightness.