Preheat oven to 400°F (200°C). Place the 4 whole garlic cloves (unpeeled) on a small piece of foil, drizzle with 1 tbs olive oil, and wrap into a loose parcel. Roast on a small baking sheet for 18–22 minutes until garlic is soft and lightly golden. Remove and let cool slightly, then squeeze roasted garlic out of skins into a small bowl and mash to a paste with a fork.

Make the vinaigrette

In a small bowl or jar, combine the mashed roasted garlic, 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake to combine. Slowly stream in 3 tbs extra-virgin olive oil while whisking (or add to jar and shake) until emulsified. If the dressing is too thick, whisk in up to 1 tbs warm water to reach desired consistency. Taste and adjust seasoning with additional salt, pepper, or a splash more balsamic if desired.

Salad Assembly

Prepare vegetables: rinse and spin dry the 6 cups mixed salad greens, then place in a large salad bowl. Halve and thinly slice the cucumber to yield about 1 cup, and add to the bowl. Cut the tomato into wedges or bite-size pieces (about 1 cup) and add. Thinly slice 1/4 cup red onion and scatter over the greens.

Add cheese and herbs: Tear or drop the 6 oz fresh mozzarella over the salad. Scatter 1/4 cup torn fresh basil if using.

Dress and toss: Just before serving, drizzle about half of the vinaigrette (approximately 2–3 tbs) over the salad, then toss gently to coat. Taste and add more dressing as desired (reserve extra in a jar for later).

Finish with croutons and serve: Sprinkle 1 cup croutons over the tossed salad to preserve crunch, season with additional salt and pepper if needed, and serve immediately.