Rinse the mixed salad greens thoroughly under cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels. Place the dry greens into a medium mixing bowl.

Prep vegetables

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber; then cut half-moon slices and add to the bowl. Remove seeds and membranes from the red bell pepper and cut into thin strips or small dice; add to the bowl. Thinly slice the red onion into rings or half-rings and separate into pieces; add to the bowl.

Add cheese and nuts

Crumble the feta cheese evenly over the vegetables. If pine nuts or walnuts are not yet toasted, toast them in a small dry skillet over medium heat for 2–3 minutes, stirring constantly until fragrant and lightly golden; remove from heat and let cool slightly, then sprinkle over the salad.

Add herbs

Finely chop the fresh herbs (about 1 tablespoon) and scatter over the salad for freshness and aroma.

Dressing

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk while slowly drizzling in the olive oil until the dressing emulsifies and is smooth. Taste and adjust seasoning — add a pinch more salt or a squeeze more lemon if desired.

If using a jar, secure the lid and shake vigorously for 10–15 seconds instead of whisking.

Finish & Serve

Just before serving, pour about half of the dressing over the salad and gently toss with salad tongs or two large spoons until evenly coated. Add more dressing to taste (reserve extra dressing to the side if not using it all).

Transfer the tossed salad to a small serving bowl or plate. Garnish with an extra sprinkle of crumbled feta and a few whole toasted nuts. Serve immediately.