Preheat oven to 400°F (200°C). Arrange 6 bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes until crisp to your liking. Transfer to a paper towel-lined plate and blot to remove excess fat. When cool, crumble or chop into bite-sized pieces.

Toast almonds

In a small dry skillet over medium heat, add 1/4 cup almond slivers. Toast, stirring frequently, 2–4 minutes until fragrant and lightly golden. Remove immediately to a plate to stop cooking.

Prepare tomatoes

If using Roma tomatoes, core and dice to measure 1 cup. If using cherry tomatoes, halve or quarter them to equal 1 cup. Pat dry briefly with a paper towel to remove excess moisture.

Combine salad components

In a large mixing bowl, add 6 cups mixed salad greens. Add 1 cup shredded Monterey Jack and 1 cup shredded Cheddar. Add the crumbled bacon, 1 cup croutons, diced tomatoes, and toasted almond slivers.

Season and toss

Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the salad. If serving with the dressing below, pour dressing over salad (start with half, toss, then add more to taste). Gently toss until ingredients are evenly distributed and cheeses and croutons are mingled throughout. Transfer to individual plates or a large serving bowl.

Dressing (optional)

Make vinaigrette: In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, and 1/2 teaspoon minced garlic. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk vigorously (or shake in a jar) until emulsified. Taste and adjust acidity or sweetness as desired.

Dress salad: Drizzle desired amount over the assembled greens and toss gently to coat. Serve any remaining dressing on the side.