Wash romaine, spinach and mixed greens thoroughly in cold water. Spin or pat dry until mostly free of moisture. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Prep vegetables

Halve cherry tomatoes, peel and slice the cucumber into half-moons, thinly slice the red bell pepper and red onion, and julienne or shred the carrot. Add all vegetables to the bowl with the greens.

Optional Add-ins

If using feta, walnuts/almonds, or chickpeas, add them to individual small bowls or directly to the salad bowl. If toasting nuts: heat a small dry skillet over medium heat and toast nuts, stirring constantly, until fragrant and lightly browned (2–4 minutes). Let cool slightly before adding.

Simple Vinaigrette

Make dressing

In a small jar or bowl combine red wine vinegar, Dijon mustard, honey (or maple), minced garlic, lemon juice (if using), salt and pepper. Whisk briefly to combine. Gradually stream in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a pinch more salt, pepper, or a splash more vinegar or lemon if desired.

Assemble & Serve

Just before serving, pour about 2–3 tablespoons of vinaigrette over the salad (start with less; you can always add more). Toss gently but thoroughly with salad tongs or clean hands to coat the leaves and vegetables evenly. Add optional ingredients (feta, nuts, chickpeas) and toss lightly to combine.

Taste and adjust: if the salad needs more acid, add a little more vinegar or lemon juice; for more oiliness add another teaspoon of olive oil. Serve immediately on individual plates or family-style.