Wash and thoroughly dry the mixed field greens and escarole using a salad spinner or by patting gently with clean towels. Roughly tear any large escarole leaves into bite-sized pieces.

Cut the heirloom tomatoes into wedges or 1/2-inch pieces, removing excess seeds only if very watery. Place in a medium bowl and gently toss to release juices evenly.

Slice the cucumber into 1/4-inch rounds or half-moons. If using English cucumber, you may peel strips if the skin is thick.

Add-ins

Pit and halve the olives if not already pitted. If using red onion, slice very thinly and soak in cold water for 5 minutes to mellow the bite, then drain and pat dry.

Combine olives and drained onion with the prepared tomatoes and cucumbers in the medium bowl; set aside while you make the dressing so flavors mingle.

Lemon Vinaigrette

Emulsify dressing

In a small bowl or jar, combine the lemon juice, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt and pepper. Whisk briefly, then slowly stream in the olive oil while whisking continuously (or put the lid on the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — more lemon for brightness, more oil to soften acidity, or a pinch more salt if needed.

Assemble & Serve

In a large serving bowl, add the dried field greens and escarole. Pour the tomato-cucumber-olive mixture over the greens.

Drizzle about three-quarters of the vinaigrette over the salad (start with less; you can add more to taste) and gently toss with salad tongs or clean hands until all components are lightly coated. If the salad seems dry, add remaining vinaigrette a tablespoon at a time.

Taste and adjust: add a pinch more salt, pepper, or a squeeze of lemon if desired. Sprinkle lemon zest and chopped fresh herbs over the top for brightness.

Serve immediately so greens stay crisp. Pass any extra vinaigrette on the side.