Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, core and thinly slice the red bell pepper, shred the carrot (or use pre-shredded), and thinly slice the red onion into half-moons. Chop the fresh herbs finely.

Place the dried greens in a large bowl. Add the halved tomatoes, cucumber slices, bell pepper, shredded carrot, sliced red onion, and chopped herbs. Toss gently to combine so ingredients are evenly distributed.

Simple Vinaigrette

Make the dressing

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, Kosher salt, and black pepper. Whisk or shake to combine. Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the vinaigrette emulsifies and thickens slightly. Taste and adjust: add a little more salt, pepper, or vinegar/lemon to balance acidity and sweetness.

If time allows, let the dressing sit 5 minutes to allow the garlic to mellow and flavors to marry.

Assembly & Serving

Dress the salad

Just before serving, pour about 3 to 4 tablespoons of vinaigrette over the salad (start with less — you can always add more). Gently toss the salad with clean salad tongs or two large spoons until the leaves and vegetables are evenly coated. Taste a small bite; if needed, add more dressing a tablespoon at a time until desired flavor is reached.

Add toppings and finish

Sprinkle croutons, crumbled cheese, and toasted seeds or nuts over the tossed salad if using. Give one final gentle toss or leave toppings on top for presentation. Serve immediately so greens stay crisp.

Leftovers: store dressing separately in the refrigerator up to 5 days. Store the tossed salad without dressing for up to 1 day; if tossed with dressing, consume within a few hours for best texture.