Halve the cherry tomatoes, thinly slice the cucumber and red onion, and julienne or shred the carrot. Place prepared vegetables in a large salad bowl.

Slice turkey

If not already thinly sliced, slice the smoked turkey breast into 1/8- to 1/4-inch strips. Toss slices lightly to separate and set aside on a plate.

Toast nuts (optional)

If using walnuts or pecans, toast them in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently until fragrant and lightly browned. Cool slightly and roughly chop if desired.

Make Vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until smooth. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning, adding more salt, pepper, or honey as desired.

Assemble Salad

Place the dried mixed greens into the large salad bowl with the prepared vegetables. Pour about 2 tablespoons of the vinaigrette over the greens and gently toss to coat. Add more dressing sparingly — you can serve extra dressing on the side.

Arrange the smoked turkey slices on top of the dressed greens in an even layer or loosely fold turkey into the salad for bites throughout.

Sprinkle the crumbled feta or shaved Parmesan and the toasted nuts over the top, if using.

Serve immediately, passing any remaining vinaigrette at the table.