Peel the red onion and slice very thinly. Measure about 1/4 cup of thin slices. If using fresh mint, stack the leaves, roll into a tight cylinder and thinly slice (chiffonade) to yield about 2 tablespoons.

Toast almonds

Place 1/4 cup sliced almonds in a dry skillet over medium heat. Stir constantly for 2–4 minutes until fragrant and lightly golden. Transfer to a small bowl to cool so they stay crisp.

Assemble greens

Place 6 cups of mixed salad greens in a large salad bowl and gently toss to loosen.

Combine salad

Add the quartered strawberries, thinly sliced red onion, and most of the toasted almonds to the greens. Reserve a small handful of almonds and a few strawberry slices for garnish. Gently toss to combine.

Add cheese and herbs

Sprinkle the 3 ounces of crumbled feta or goat cheese over the salad and add the chiffonaded mint leaves. Hold final toss until after dressing is added so cheese remains distributed.

Dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously for 20–30 seconds (or seal jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt, a splash more vinegar for brightness, or a little more honey if you prefer sweeter.

Drizzle about half of the dressing over the salad and gently toss to lightly coat the ingredients. Add more dressing to taste; you will likely use between 2 and 3 tablespoons total depending on preference.

Finish & Serve

Transfer the salad to a serving platter or leave in the bowl. Sprinkle the reserved almonds and a few strawberry slices on top for visual appeal.

Serve immediately at room temperature or chilled. Leftover dressing can be refrigerated for up to 5 days and shaken before using.