Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Dry leaves help the dressing adhere and prevent sogginess.

Halve the cherry tomatoes and place them in a large mixing bowl.

If using, peel the cucumber, slice it lengthwise, remove seeds if watery, then cut into 1/4-inch half-moons and add to the bowl.

Shred or julienne the carrot and add it to the bowl.

Thinly slice the red onion and radishes; if raw onion is too strong, soak slices in cold water for 5 minutes, then drain and pat dry before adding.

Thinly slice the bell pepper and add to the bowl along with chopped fresh herbs.

Add the dried salad greens to the bowl on top of the prepared vegetables, then gently toss once or twice to combine.

If using, sprinkle crumbled feta or shaved Parmesan and toasted seeds or nuts on top after tossing.

Dressing (Simple Vinaigrette)

In a small bowl or jar combine the red wine vinegar (or lemon juice), Dijon mustard, honey (or maple), minced garlic, salt, and pepper.

Whisk or shake to blend, then slowly stream in the olive oil while whisking to emulsify. Continue until the dressing is smooth and slightly thickened. Taste and adjust seasoning—add a pinch more salt, pepper, or a splash more vinegar/lemon if desired.

If preparing ahead, transfer dressing to a sealed container and refrigerate. Bring to room temperature and shake well before using.

Just before serving, drizzle the vinaigrette over the salad (start with about half, ~1.5 tablespoons, and toss; add more to taste) and toss gently to coat all ingredients evenly.

Serve immediately on individual plates or a large platter. Leftover dressed salad will wilt; store undressed components and dressing separately in the refrigerator for up to 2 days (greens best used same day).