Rinse the mixed salad greens under cold water to remove any grit. Use a salad spinner or pat gently with clean kitchen towels to dry completely. Place dried greens in a large salad bowl.

Halve tomatoes

Rinse cherry tomatoes, remove stems, and slice each tomato in half (or quarter if very large). Add to the bowl with greens.

Slice cucumber

Peel the English cucumber if desired. Cut cucumber lengthwise if very large, then thinly slice into half-moons or coins. Add to the bowl.

Thinly slice onion

Peel and cut the red onion in half. Using a sharp knife, slice very thinly into half-moons. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Add herbs

If using fresh herbs, finely chop and sprinkle over the salad components in the bowl.

Make Dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, and honey (or maple). Whisk briefly until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add a little more honey if too tart, more vinegar if you want brighter acidity, or more salt/pepper as needed.

Assemble Salad

Just before serving, pour the desired amount of dressing over the salad (start with about 2 tablespoons and add more to taste). Gently toss the greens and vegetables with tongs to coat evenly. Toss carefully to avoid bruising delicate leaves.

Scatter optional garnishes (croutons, crumbled feta or shaved Parmesan) over the top and give a final gentle toss or serve as-is with garnishes on top.

Serve immediately, with lemon wedge on the side for guests who want extra brightness.