Wash all salad greens and lettuces thoroughly in cold water. Spin or pat dry until mostly moisture-free. Tear larger leaves (romaine, red leaf) into bite-size pieces. Combine 6 cups mixed salad greens and 1 cup shredded iceberg lettuce in a large mixing bowl.

Vegetables & Add-ins

Prepare vegetables: halve 1 cup cherry tomatoes, thinly slice 1/2 cup cucumber (after seeding if desired), thinly slice 1/4 cup red onion and soak in cold water for 5 minutes if you want milder onion, drain. Shred 1/2 cup carrots and thinly slice 1/4 cup radishes. Add all prepared vegetables to the bowl with greens.

Add cheese and seeds: sprinkle 1/4 cup crumbled feta or goat cheese over the top (optional) and 2 tablespoons toasted sunflower seeds or chopped walnuts for crunch (optional).

Herbs & Finishers

Chop and add herbs: finely chop 2 tablespoons fresh parsley and 1 tablespoon fresh chives, then sprinkle them over the assembled salad. Season lightly with kosher salt and freshly ground black pepper to taste; you will adjust final seasoning after dressing.

Dressing (Classic Lemon Vinaigrette)

Make vinaigrette

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 1 teaspoon red or white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1/2 teaspoon finely minced garlic. Whisk or shake to emulsify while slowly streaming in 1/4 cup extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and season with salt and freshly ground black pepper to taste (start with about 1/4 tsp salt).

Dress the salad: pour about half of the vinaigrette (or to taste) over the salad and toss gently but thoroughly with salad tongs until all ingredients are evenly coated. Taste and add more dressing if desired, then adjust salt and pepper.

Serve: transfer salad to a serving bowl or divide among 4 plates. Garnish with a few extra herbs and a light sprinkle of seeds or cheese if desired. Serve immediately.