Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Slice the mushrooms thinly. Dice the cooked beets into bite-sized cubes. Trim and thinly slice the red onion into half moons. Peel (if desired) and slice the cucumber into half-moons or quarter rounds so pieces are similar size to tomatoes.

Assemble salad

In a large salad bowl, place the dried mixed greens. Add the cucumber, halved tomatoes, sliced mushrooms, diced beets, halved Kalamata olives, and sliced red onion. Sprinkle the crumbled feta cheese evenly over the top. Toss gently to combine if serving immediately, or leave arranged for a composed presentation. Season lightly with salt and freshly ground black pepper to taste.

Garnish

Scatter chopped fresh parsley over the salad if using. Hold off on final seasoning until after dressing if you plan to refrigerate briefly before serving, as olives and feta add saltiness.

Housemade Italian Dressing

In a small bowl or a jar with a tight-fitting lid, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), salt, and black pepper. Whisk or shake to combine.

While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add the oil, secure the lid, and shake vigorously for 20–30 seconds. Taste and adjust seasoning — add more salt, pepper, or a touch more honey/vinegar if desired.

Let the dressing sit 5–10 minutes at room temperature to allow flavors to meld before using. If making in advance, store refrigerated up to 5 days and bring to room temperature and shake well before using.

Just before serving, drizzle 3–4 tablespoons of the dressing over the salad (more or less to taste) and toss gently to coat. Alternatively, serve dressing on the side. Adjust final salt and pepper after tossing.