Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Dry greens ensure the vinaigrette will cling properly rather than slide off.

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

Slice the English cucumber into 1/4-inch rounds (or half-moons) and add to the bowl.

Peel and julienne or shred the carrot; add to the bowl.

Thinly slice the red bell pepper and red onion; if you want milder onion flavor, soak the red onion slices in cold water for 5 minutes then drain before adding.

Roughly chop the fresh herbs and add them to the bowl with the other vegetables.

Toss the prepared vegetables gently to combine, but do not add dressing yet.

Toppings (optional)

If using nuts, toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Let cool and roughly chop.

If using avocado, slice just before serving to prevent browning and set aside.

Crumble the cheese and have all toppings ready to scatter on the salad after dressing.

Simple vinaigrette

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

Whisk or shake briefly while streaming in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a little more salt, pepper, or vinegar/lemon if desired.

Assemble salad

Just before serving, pour about half to two-thirds of the vinaigrette over the vegetables (reserve some if you or guests prefer less dressing).

Gently toss the salad with tongs to coat the greens and vegetables evenly.

Transfer the dressed salad to a serving bowl or platter if desired and scatter the optional toppings (toasted nuts, crumbled cheese, and sliced avocado) evenly over the top.

Serve immediately. Pass any remaining dressing on the side.