Wash and dry all greens and vegetables thoroughly. Use a salad spinner or pat dry with clean kitchen towels. Excess water will dilute the dressing and make the salad soggy.

Chop the romaine into bite-size pieces (about 1–1.5-inch pieces). Place romaine and mixed salad greens into a large salad bowl.

Halve the cherry tomatoes and add to the bowl.

Seed (if desired) and thinly slice the cucumber; add to the bowl.

Thinly slice the red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Julienne or shred the carrot and thinly slice radishes (if using). Add both to the salad bowl.

House Vinaigrette

Combine

In a small bowl, jar, or measuring cup with a spout, add the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper.

Emulsify

Whisk or shake while slowly streaming in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. If the dressing is too thick, add up to 1 tablespoon of water to reach desired consistency.

Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar or honey as desired. The dressing should be bright, balanced (acid, oil, and a touch of sweetness), and slightly tangy.

Assemble & Serve

Drizzle about half of the vinaigrette over the salad ingredients in the large bowl (you can reserve the remainder for guests or later). Toss gently and thoroughly with salad tongs or clean hands until everything is evenly coated.

Scatter the toasted sunflower seeds or chopped toasted walnuts, croutons, and crumbled feta evenly over the tossed salad.

If needed, add more vinaigrette to taste (start with an extra 1 tablespoon). Give a final gentle toss just to incorporate toppings without crushing the greens.

Serve immediately in individual bowls or on a large platter. Leftover dressing can be refrigerated in a sealed container for up to 5 days; store salad components separately for best freshness.