Preheat your oven to 450°F (230°C). Line a baking sheet with foil. Cut the bell peppers in half and remove stems, seeds, and membranes. Toss pepper halves cut-side down with 1 teaspoon olive oil and a pinch of kosher salt. Place on the prepared baking sheet and roast 20–25 minutes until skins are blistered and slightly charred.

Steam and peel (optional)

Remove the peppers from the oven and transfer immediately to a heatproof bowl. Cover with plastic wrap or a lid and let steam 10 minutes — this makes the skins easier to peel. Peel off and discard the skins if desired, then slice roasted peppers into 1/2" strips. Let cool to room temperature.

Simple Vinaigrette

In a small bowl or jar, combine 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 minced garlic clove, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning — add up to 1/2 tablespoon more vinegar or 1/2 teaspoon more honey if needed. Refrigerate up to 3 days or bring to room temperature before using.

Salad Assembly

Prepare vegetables while peppers roast: thinly slice mushrooms and red onion; halve cherry tomatoes; peel and julienne or shred the carrot; slice cucumber into thin half-moons. Place the mixed baby greens in a large bowl.

Add the prepared vegetables to the bowl with greens: 1 cup roasted pepper strips, 1 cup cucumber slices, 1 cup sliced mushrooms, 1 small thinly sliced red onion, 1 cup halved cherry tomatoes, and 1 cup julienned carrot. Toss gently to combine.

Pour vinaigrette over salad just before serving. Start with about 2 tablespoons of vinaigrette for 4–6 servings, toss gently, and add more to taste. Garnish with 2 tablespoons chopped fresh parsley if using.

Season to taste with additional kosher salt and freshly ground black pepper if needed and serve immediately.