Wash and thoroughly dry the mixed salad greens. Peel the cucumber if desired, then halve lengthwise and slice into 1/4-inch half-moons. Core the tomatoes and cut into 1/2-inch wedges or dice, depending on preference. Peel the red onion and slice very thinly, then separate into rings. Finely mince the green chili, removing seeds for less heat (leave seeds in if you want it spicier).

Assemble

Place the mixed salad greens in a large bowl. Add the sliced cucumber, tomato pieces, and thinly sliced red onion on top. Sprinkle the minced green chili evenly over the vegetables.

Dress the salad

In a small bowl or jar, combine the fresh lemon juice, extra-virgin olive oil, salt, and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more lemon juice for brightness or more salt if needed. If using fresh herbs, stir them into the dressing or sprinkle over the salad.

Toss and serve

Pour the dressing over the salad just before serving. Gently toss with tongs or salad servers until everything is evenly coated. Transfer to individual plates or a serving bowl and serve immediately.