Rinse and thoroughly dry the mixed salad greens using a salad spinner or by patting with paper towels. Halve the cherry tomatoes; if large, quarter them. Slice the cucumber into 1/4" rounds or half-moons. Core and thinly slice the red bell pepper. Thinly slice the red onion and separate into rings. Chop the parsley and thinly slice the mint if using.

In a large salad bowl, combine the dried salad greens, cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives. Toss gently to distribute ingredients evenly.

Crumble the feta cheese over the top and sprinkle the chopped parsley and mint. If using toasted pine nuts (or almonds), add them now. Hold off on adding dressing until just before serving.

Dressing

Make dressing

In a small bowl or jar, combine the lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey (if using), salt, and pepper. Whisk briefly to combine. While whisking, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies into a smooth mixture. Taste and adjust seasoning—add more salt, pepper, or lemon juice as needed.

If making ahead, store dressing in a sealed jar in the refrigerator for up to 3 days. Bring to room temperature and shake well before using.

Assembly & Serving

Right before serving, drizzle about two-thirds of the dressing (about 3 tbsp) over the salad bowl. Toss gently but thoroughly so the dressing coats the ingredients without bruising the greens. Add additional dressing to taste from the reserved amount.

If adding grilled chicken, arrange the sliced chicken over the tossed salad. Finish with an extra sprinkle of crumbled feta and a grind of fresh black pepper.

Serve immediately. Leftovers can be stored separately: keep dressing refrigerated in a jar and salad components (without dressing) in an airtight container for up to 2 days to preserve texture.