Rinse the mixed salad greens under cold water, then spin or pat dry thoroughly. Halve the cherry tomatoes. Peel (optional) and thinly slice 1/4 of a cucumber into rounds or half-moons. Thinly slice 2 tablespoons worth of red onion into very fine strips. Place the greens, tomatoes, cucumber and onion into a small mixing bowl.

Add toppings

Crumble 2 tablespoons of feta cheese over the salad. Roughly chop 1 tablespoon of toasted walnuts or almonds and scatter on top.

Dressing

Make dressing

In a small bowl or jar combine 1 tablespoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey or maple syrup. Add a pinch of salt and a pinch of black pepper. Whisk vigorously for 20–30 seconds (or shake in a jar) until the dressing is smooth and slightly emulsified.

Dress salad

Taste the dressing and adjust seasoning if needed. Drizzle roughly half to three-quarters of the dressing over the salad and toss gently with tongs or salad servers until the greens are lightly coated. Reserve any extra dressing for another use or serve on the side.

Serve

Divide the salad onto a small plate or bowl, finish with any remaining dressing, a final crack of black pepper, and serve immediately.