Wash and dry the mixed salad greens thoroughly (use a salad spinner if available). Halve the cherry tomatoes, slice the cucumber into rounds or half-moons, thinly slice the red onion, and julienne or shred the carrot.

In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, sliced red onion, and shredded carrot. Toss gently to distribute evenly.

If using, sprinkle the crumbled feta and toasted sunflower seeds or chopped walnuts over the top, but wait to toss with dressing until the dressing is added.

Dressing

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.

Whisk briskly (or shake the jar with a tight lid) until the dressing is emulsified and slightly thickened, about 15-30 seconds. Taste and adjust seasoning: add a pinch more salt, a touch more honey for sweetness, or a squeeze more lemon for brightness as needed.

Pour about half of the dressing over the salad and toss gently to coat. Serve the remaining dressing on the side for guests to add more if desired.