Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber. Very thinly slice the red onion and soak in cold water for 5 minutes if you want milder flavor, then drain. Peel and julienne or shred the carrot. Thinly slice the radishes if using.

Assemble salad

In a large bowl, combine the dried greens, cherry tomatoes, cucumber, red onion, carrot, and radishes. Add the chopped fresh herbs and gently toss to distribute evenly. Sprinkle the crumbled feta or shaved Parmesan and toasted nuts or seeds on top if using. Keep the assembled salad chilled briefly while you make the dressing, or proceed immediately to dress and serve.

Dressing

Make the vinaigrette

In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey (if using), minced garlic, salt and black pepper. Whisk or shake briefly to dissolve the mustard and salt. Slowly stream in the olive oil while whisking constantly (or pour all ingredients into a jar, secure lid, and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add more salt, pepper or a drop more honey if too tart.

Dress the salad

Drizzle about half of the dressing over the salad bowl and gently toss with salad tongs until the leaves are evenly coated. Add more dressing a little at a time to reach your preferred coating (you will likely use 3–4 tablespoons for 6 cups of greens). Reserve any leftover dressing in the refrigerator for up to 3–4 days.

Serve

Transfer the dressed salad to individual plates or serve family-style. Finish with a grind of black pepper and an extra sprinkle of herbs, cheese or toasted nuts for texture. Serve immediately to keep greens crisp.