Rinse and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, and thinly slice the red onion. Place all prepared vegetables in a large serving bowl.

Make the vinaigrette

In a small bowl or jar, combine 6 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs Dijon mustard, 1 tsp honey (or maple syrup), 1 tsp minced garlic, 1 tbs finely chopped parsley, 1 tbs finely chopped basil or dill (if using), 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until fully emulsified and slightly thickened. Taste and adjust seasoning: add more lemon for brightness, salt to taste, or a pinch more honey if you prefer sweeter.

Toast nuts (if using)

If using walnuts or almonds, heat a small dry skillet over medium heat. Add 1/2 cup nuts and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Transfer to a plate to cool.

Assemble the salad

Add the halved cherry tomatoes, sliced cucumber, red bell pepper and red onion to the bowl with the greens. Sprinkle crumbled feta or goat cheese and the cooled toasted nuts over the top (if using).

Dress and toss

Right before serving, pour about half to three-quarters of the vinaigrette over the salad (reserve any extra in case someone wants more). Using salad tongs or two large spoons, gently toss until all components are evenly coated. Taste and add additional vinaigrette, salt or pepper if needed.

Add proteins (optional)

If using protein add-ins, arrange sliced grilled chicken, rinsed chickpeas, or quartered hard-boiled eggs on top of the tossed salad. Serve immediately.

Serve: Divide the salad among 4 plates or serve family-style from the bowl. Leftover vinaigrette keeps refrigerated in a sealed jar for up to 1 week.