Rinse the mixed salad greens thoroughly under cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels or paper towels until mostly dry. Excess water will dilute the dressing.

Place the dried mixed greens in a large salad bowl and gently toss to loosen leaves.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots, and sliced radishes (if using) on top of the greens. Toss gently to combine.

Simple Vinaigrette

Make the vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt and pepper. Whisk or shake until the honey is dissolved and mustard is incorporated.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning — add a pinch more salt, pepper or a drop more vinegar or honey as needed.

Toppings & Assembly

Right before serving, drizzle about 2 to 3 tablespoons of the vinaigrette over the salad (reserve any extra vinaigrette in the fridge for up to 3 days). Start with less — you can always add more — and toss gently to coat all ingredients evenly.

Scatter the crumbled feta or goat cheese over the dressed salad, then sprinkle the toasted sunflower seeds or chopped walnuts and croutons on top.

Serve immediately in individual bowls or family-style. Pass any remaining dressing at the table for guests who want extra.