Wash and gently dry the mixed salad greens in a salad spinner or by patting with paper towels. Halve the cherry tomatoes. Thinly slice the cucumber into rounds or half-moons to yield about 1/4 cup. Slice the red onion as thinly as possible and separate into rings.

In a small bowl or plate for serving, place 2 cups of mixed greens. Scatter the halved cherry tomatoes and sliced cucumber over the greens. Distribute the thin red onion slices sparingly so they do not overpower the small salad.

If using, crumble 1 tablespoon of feta or goat cheese over the top and sprinkle 1 tablespoon of toasted nuts or seeds for texture.

Dressing

Make the dressing

In a small jar or bowl combine 1 tablespoon extra-virgin olive oil, 1 teaspoon fresh lemon juice (or red wine vinegar), 1/2 teaspoon Dijon mustard, 1/4 teaspoon honey (optional), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously or seal the jar and shake until the dressing is emulsified and slightly thickened.

Taste and adjust seasoning: add a few more drops of lemon or a pinch more salt if needed.

Drizzle the dressing over the assembled salad — about half to all of the dressing depending on preference. Toss gently with two forks or salad tongs until the leaves are lightly coated.

Serve immediately so the greens remain crisp.