Rinse the mixed salad greens thoroughly in cold water to remove dirt. Use a salad spinner or pat dry with clean kitchen towels until mostly dry. Excess water will dilute the dressing.

Prepare vegetables

Halve the cherry tomatoes. Slice the cucumber into 1/4-inch rounds and, if desired, quarter those rounds. Thinly slice the red onion and soak in cold water for 5 minutes if you want milder flavor, then drain. Julienne or shred the carrot. Thinly slice radishes if using.

Place the dried greens in a large salad bowl. Add the halved tomatoes, sliced cucumber, red onion, carrot, and radishes and toss gently to combine.

House vinaigrette

Emulsify dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk together while slowly streaming in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, put all ingredients in a jar, screw on the lid, and shake vigorously for 20–30 seconds.

Taste the dressing and adjust seasoning: add more salt, pepper, or a little more honey if you want sweeter, or an extra teaspoon of vinegar if you prefer brighter acidity.

Assembly & toppings

Dress the salad just before serving: drizzle about half of the vinaigrette over the salad (reserve the rest for guests to add more), and toss gently until greens and vegetables are evenly coated. Use more or less dressing to taste.

Sprinkle the feta or shaved Parmesan evenly over the salad. Add toasted sunflower seeds or chopped walnuts and croutons on top.

Serve immediately on chilled plates or bowls so the greens stay crisp. Offer remaining vinaigrette on the side.