Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Trim any thick stem ends. Halve the cherry tomatoes, slice the cucumber, peel and julienne or shred the carrot, thinly slice the red onion and bell pepper, and slice the radishes if using.

Build salad

Place the dried greens in a large salad bowl. Scatter the halved cherry tomatoes, sliced cucumber, shredded carrot, red onion, bell pepper, and radishes evenly over the greens. Add the chopped fresh herbs if using.

Add finishing touches

Sprinkle the crumbled feta or shaved Parmesan and the toasted nuts or seeds over the salad. Season lightly with the kosher salt and freshly ground black pepper; final seasoning will be adjusted after dressing is added.

Dressing

Make the dressing: In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey (if using), minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper.

Emulsify: Whisk vigorously with a fork until the dressing emulsifies and becomes glossy, or screw the lid on the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning—add up to an additional 1/4 tsp salt or a little more vinegar/lemon if it needs brightness.

Dress the salad: Drizzle about two-thirds of the dressing over the salad bowl. Toss gently with salad tongs or clean hands to coat leaves evenly, making sure vegetables are distributed. Taste and add more dressing if desired. Reserve any leftover dressing in the refrigerator for up to 5 days.

Serve: Transfer tossed salad to individual plates or serve family-style. Finish with a final crack of black pepper and serve immediately so greens remain crisp.