Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and radishes (if using), very thinly slice the red onion, and julienne or shred the carrot.

Place the dried greens in a large salad bowl. Add the halved tomatoes, sliced cucumber, red onion, carrot, and radishes. Toss gently to combine so the vegetables are evenly distributed.

Simple Vinaigrette

Emulsify dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), lemon juice, minced garlic, salt, and pepper. Whisk briefly to combine, then slowly stream in the olive oil while whisking continuously to create a smooth emulsion. Alternatively, add all vinaigrette ingredients to a jar, seal, and shake vigorously until combined. Taste and adjust seasoning—add more salt, pepper, or a touch more honey if needed.

Let the dressing sit for 5 minutes if possible to allow flavors to meld. Stir or shake again just before using.

Toppings & Assembly

Toast seeds/nuts (if needed)

If using raw sunflower seeds or walnuts, heat a small dry skillet over medium heat and toast seeds or chopped walnuts for 2–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.

Just before serving, drizzle about half the vinaigrette over the salad (reserve extra for guests to add more). Toss gently to coat the greens and vegetables evenly. Sprinkle the toasted seeds or nuts, crumbled feta or shaved Parmesan, and croutons over the top. Serve immediately with remaining dressing on the side.