Rinse the mixed salad greens thoroughly under cold water. Spin dry in a salad spinner or pat very gently with clean kitchen towels or paper towels until mostly dry (excess water will dilute the dressing). Place greens in a large salad bowl.

Prep cucumber and tomatoes

Halve the cucumber lengthwise and slice thinly (or quarter and slice) until you have about 1.5 cups. Halve the cherry tomatoes. Add cucumber and tomatoes to the bowl with the greens.

Slice red onion

Thinly slice the red onion into half-moons. Scatter 1/4 cup over the salad for a mild bite. If you prefer less sharpness, soak the slices in cold water for 5 minutes then drain before adding.

Sprinkle shredded cheddar cheese and croutons over the top of the salad but hold final tossing until after dressing is added.

Prepare Protein (optional — choose one)

Grilled chicken

If using chicken: season an 8 oz chicken breast lightly with salt and pepper and a drizzle of oil. Grill or pan-sear over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Rest 5 minutes, then slice thinly and set aside.

Grilled shrimp

If using shrimp: toss 6 oz shrimp with 1/2 tsp olive oil, salt, and pepper. Grill or sauté 2–3 minutes per side until opaque and curled. Keep warm and add to salad just before serving.

Smoked salmon

If using smoked salmon: flake or thinly slice 3 oz and keep chilled until plating. No cooking required.

Sliced steak

If using steak: season 6 oz sirloin with salt and pepper and sear in a hot pan 3–4 minutes per side (or to desired doneness). Rest 5 minutes, then thinly slice across the grain and set aside.

Make Dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp fresh lemon juice, 1 tsp dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.

Whisk vigorously until emulsified or close jar and shake until combined. Taste and adjust seasoning — add a pinch more salt or 1/2 tsp water if dressing is too sharp.

Assemble and Serve

Drizzle about half of the dressing over the salad bowl (reserve the rest for guests or additional tossing). Gently toss the greens, cucumber, tomatoes, onion, cheese, and croutons until evenly coated.

Arrange your chosen protein on top of the tossed salad (sliced chicken, shrimp, smoked salmon, or sliced steak). If using smoked salmon, place flakes evenly over the greens.

Finish with chopped parsley and a lemon wedge on the side. Serve immediately with remaining dressing available for additional seasoning.