Wash and dry the romaine lettuce or mixed greens thoroughly; chop or tear into bite-sized pieces and place in a large salad bowl (about 10–12 cup capacity). Core and dice the tomato into approximately 1/2-inch pieces (about 1 cup) and add to the bowl. Seed the green bell pepper, cut into thin slices, and add. Peel and thinly slice the onion and add. Wipe mushrooms with a damp paper towel or quickly rinse and pat dry, then slice thinly and add to the bowl. Pit and halve the olives and add. Toss the vegetables gently to distribute.

Toast sunflower seeds (optional)

If toasting sunflower seeds, heat a small dry skillet over medium heat. Add 3 tbs sunflower seeds and stir frequently for 2–3 minutes until fragrant and lightly golden. Remove from heat and let cool slightly. Add toasted seeds to the salad bowl.

Dressing

Make the dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey or agave (if using), 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a little more vinegar if you prefer brighter acidity, or a pinch more honey for sweetness.

Dress the salad

Just before serving, pour about half the dressing over the salad and toss gently to coat all ingredients. Add more dressing as needed to reach desired coating (you will likely use between 2–3 tbs of dressing on this quantity).

Finish and serve

Taste the dressed salad and adjust salt and pepper if necessary. Scatter chopped fresh parsley over the top for brightness. Serve with a lemon wedge on the side for guests who want extra acidity. Transfer to plates or a serving bowl and enjoy immediately so greens remain crisp.