Rinse mixed baby greens thoroughly in cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Make sure greens are mostly dry so dressing coats them evenly.

Place the dried greens in a large salad bowl and set aside.

Prepare vegetables

Halve the cherry tomatoes, seed and thinly slice the cucumber, very thinly slice the red onion, slice the jarred roasted red peppers into strips, halve the olives, and chop the parsley. Add all prepared vegetables and parsley to the bowl with the greens.

Make Italian Vinaigrette

Combine dressing ingredients

In a small bowl, jar, or measuring cup, add red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), salt and black pepper. Whisk briefly to combine.

Emulsify

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or secure the jar lid and shake vigorously) until the dressing is fully emulsified and slightly thickened. Taste and adjust salt, pepper or honey/lemon balance as needed.

Assemble Salad & Finish

Add the fresh mozzarella pieces and toasted pine nuts or walnuts (if using) to the bowl with the greens and vegetables.

Just before serving, pour the vinaigrette over the salad — start with about 3–4 tablespoons (roughly half the dressing) and gently toss with salad tongs to coat. Add more dressing a tablespoon at a time until the leaves are lightly but evenly coated. Avoid overdressing.

Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. Scatter the shaved or grated Parmesan over the top and give a final gentle toss.

If using, arrange crostini or baguette slices on the side, drizzle them lightly with the extra teaspoon of olive oil, and serve alongside the salad.