Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Halve the cherry tomatoes, thinly slice the cucumber and radishes, shred or julienne the carrot, and slice the red onion very thinly. Place each prepared vegetable into a large mixing bowl or arrange directly on a serving platter.

Combine salad components

Add the dried mixed greens to the bowl with the prepared vegetables. Sprinkle the crumbled feta or shaved Parmesan and the toasted sunflower seeds or sliced almonds over the top (if using). Toss gently to distribute ingredients, taking care not to bruise the greens.

Dressing (classic vinaigrette)

In a small bowl, jar, or mason jar combine the red wine vinegar, Dijon mustard, honey (or maple syrup), fresh lemon juice, minced garlic, salt, and black pepper. Whisk briefly to combine or seal the jar and shake until the mustard and honey dissolve.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add more salt, pepper, or a splash of vinegar or lemon if needed.

If making ahead, keep the dressing refrigerated for up to 3 days and re-whisk or shake before using.

To serve

Right before serving, drizzle about half to two-thirds of the vinaigrette over the salad (reserve some dressing for guests to add more to taste). Using salad tongs or two large forks, toss the salad gently to coat the ingredients evenly with dressing.

Divide among 4 plates or bowls. Garnish with any remaining cheese or seeds and a final crack of black pepper. Serve immediately.