Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and radishes (if using), very thinly slice the red onion, and julienne or shred the carrot. Place the greens in a large bowl and arrange the prepared vegetables on top.

Simple Vinaigrette

Make dressing

In a small bowl or jar, combine the red wine vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), minced garlic, kosher salt, and black pepper. Whisk briefly to combine. Slowly drizzle in the olive oil while whisking (or close jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt, pepper, or a touch more honey if needed.

Assemble and Finish

Dress the salad

Just before serving, pour about half to three-quarters of the vinaigrette over the salad greens and vegetables (reserve some dressing for guests to add more). Gently toss the greens with tongs or salad servers until the leaves are evenly coated but not soggy.

Add toppings

Sprinkle the crumbled feta or goat cheese and the toasted sunflower seeds (or pine nuts) over the dressed salad. Scatter the chopped fresh herbs on top for brightness.

Final check and serve

Taste a small bite and adjust with an extra pinch of salt, pepper, or a squeeze of lemon if desired. Serve immediately as a side alongside the main course.