Pour 1 cup of your chosen prepared soup into a small saucepan. Add up to 1/4 cup water or broth if the soup is very thick or if the can/jar directions call for thinning. Warm over medium-low heat, stirring occasionally.

Once the soup begins to steam and small bubbles form around the edge (after about 4–6 minutes), reduce heat to low and taste. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste. Keep warm on the lowest setting while you prepare the salad.

Salad

Place 2 cups mixed salad greens in a medium bowl. Toss gently to loosen and distribute leaves.

Add 1/2 cup halved cherry or grape tomatoes to the greens and toss lightly to combine.

In a small bowl or jar, combine 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar (or your chosen dressing), 1/8 teaspoon salt, 1/16 teaspoon black pepper, and 1/2 teaspoon lemon juice (if using). Whisk or shake until emulsified.

Drizzle the dressing over the greens and tomatoes (use all or to taste). Toss gently to coat the leaves evenly but avoid bruising.

Sprinkle 1 tablespoon freshly grated Parmesan cheese evenly over the tossed salad. Give a final gentle toss or leave the cheese on top as a garnish.

Transfer the salad to a serving bowl or plate. Taste and adjust seasoning with additional salt, pepper, or a splash of dressing if desired.