If using an English cucumber, wash and slice into 1/4-inch rounds; if large seeded tomatoes are used instead of cherry tomatoes, dice into bite-sized pieces. Halve cherry tomatoes.

Thinly slice the red onion crosswise. If you prefer a milder onion flavor, place the slices in a small bowl of cold water for 5 minutes, then drain and pat dry.

Shred or cube the Colby cheese into bite-sized pieces.

Chop parsley if using.

Assemble salad

In a large salad bowl, place the 6 cups of mixed greens as the base.

Evenly distribute the sliced cucumber (1 cup), halved cherry tomatoes (1 cup), and 1/4 cup thinly sliced red onion over the greens.

Scatter the 3 oz of shredded/ cubed Colby cheese and 3/4 cup of croutons on top.

Sprinkle the chopped parsley (1 tbsp) over the salad if using.

Season lightly with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, keeping in mind that cheese and croutons add saltiness.

Dress and serve

Just before serving, drizzle 3 tablespoons of your chosen dressing (balsamic vinaigrette, ranch, or Italian) evenly over the salad. Start with 2 tablespoons if you prefer lighter dressing and add more to taste.

Toss the salad gently with salad tongs or two large spoons until ingredients are coated evenly but not bruised. If serving family-style, you may also serve the dressing on the side and let guests add their own.

Divide the salad into 2-3 plates or bowls and serve immediately so the croutons remain crisp.