Rinse the mixed salad greens thoroughly under cold water. Spin in a salad spinner or pat dry with clean towels until leaves are dry to the touch (dry leaves hold dressing better). Transfer to a large serving bowl.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber, very thinly slice the red onion, and julienne or shred the carrot. Add all prepared vegetables to the bowl with the greens.

Add crumbled feta and toasted nuts to the bowl but reserve a small pinch of each for garnish.

Make the Dressing

Combine dressing ingredients

In a small bowl or jar, whisk (or shake with lid on) the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified and slightly thickened. Taste and adjust seasoning — add more vinegar for brightness, more honey for sweetness, or more salt/pepper as needed.

Assemble & Serve

Toss salad

Just before serving, pour about 2/3 of the dressing over the salad (reserve the rest for guests to add more). Gently toss the greens and vegetables with tongs until everything is evenly coated.

Add protein (optional)

If using grilled chicken, sliced cooked chicken should be arranged on top or tossed in. If using chickpeas or smoked salmon, scatter them evenly across the salad.

Finish by sprinkling the reserved feta and toasted nuts on top for a decorative finish. Serve immediately with extra dressing on the side.