Trim ends of the English cucumber. If skin is waxed, peel if desired. Slice cucumber lengthwise and then cut into 1/4-inch half-moons (about 1.5 cups). Add to bowl.

Halve tomatoes

Rinse cherry tomatoes and cut each in half. Add to the bowl.

Chop pepper

Core and seed the red bell pepper, then cut into thin strips or 1/2-inch dice. Add to bowl.

Julienne carrot

Peel the carrot and cut into thin matchsticks or grate coarsely. Add to bowl.

Slice radishes and onion

Thinly slice 4 radishes and 1/4 red onion into half-moons. Add to bowl.

Optional Add-ins

If using feta, crumble 1/2 cup over the salad. If using avocado, peel, pit and cut into 1/2-inch cubes and add just before dressing so it doesn't brown. Sprinkle toasted sunflower seeds or chopped walnuts for crunch.

Simple Vinaigrette

Make vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified.

Dress salad

Taste dressing and adjust seasoning if needed. Pour about half the dressing over the salad and gently toss to coat. Add more dressing to taste (usually all remaining dressing for more flavor).

Serve

Transfer to serving plates or serve family-style. Finish with additional crumbled feta or seeds if desired. Serve immediately.