Rinse all greens and vegetables under cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Trim any tough stems from the greens and tear larger leaves into bite-sized pieces. Place 6 cups of mixed salad greens in a large bowl.

Assemble vegetables

Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup shredded carrots, and 1/4 cup thinly sliced radishes to the bowl with the greens. Toss gently to combine so the vegetables are distributed evenly.

Add toppings (optional)

If using, sprinkle 1/2 cup crumbled feta or shaved Parmesan and 1/4 cup toasted sunflower seeds or chopped walnuts over the top. Hold off on heavy toppings if you will dress the salad well in advance—add them just before serving if making ahead.

Dressing (Classic Vinaigrette)

In a small bowl or jar, combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk briefly to combine.

Slowly stream in 1/4 cup extra-virgin olive oil while whisking constantly (or add oil to jar, seal, and shake vigorously) until dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar if desired.

If dressing will be made ahead, store in the refrigerator for up to 4 days. Bring to room temperature and shake well before using.

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad (or to taste). Toss gently but thoroughly so all leaves are lightly coated. Add additional dressing as needed—reserve any extra dressing to the side.

Divide the dressed salad among plates or bowls and serve immediately.