Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Prick each sausage a few times with a fork to prevent bursting. Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, about 12–14 minutes (internal temperature 160°F / 71°C for pork). Remove sausages to a cutting board and let rest 5 minutes.

Make the dressing while sausages cook

In a small bowl whisk together 1 tablespoon olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified. Taste and adjust seasoning. Reserve.

Slice sausages

After resting, slice sausages on the diagonal into 1/4"–1/2" thick rounds so they release juices and remain warm when added to the salad.

Vegetables & Salad Base

Prepare vegetables

While sausages cook and rest, place mixed salad greens in a large bowl. Add halved cherry tomatoes, thinly sliced red bell pepper, thinly sliced red onion, cucumber, and rinsed capers. Toss gently to combine.

Warm the sausage with the dressing

Return the skillet used for cooking sausages to medium-low heat. Add the sliced sausages and pour the prepared dressing into the skillet. Warm for 1–2 minutes, stirring so sausage picks up the dressing and any browned bits deglaze into the dressing. The dressing will warm and slightly thicken; remove from heat.

Assemble salad

Pour the warm sausage and dressing mixture (including any pan juices) over the prepared salad greens and vegetables. Toss gently but thoroughly so the warm dressing lightly wilts the greens and evenly coats components.

Optional Garnish & Finishing

Scatter crumbled feta or shaved Parmesan over the tossed salad and sprinkle chopped parsley. Serve immediately with lemon wedges on the side for squeezing over each portion.