Wash and thoroughly dry the field greens and escarole using a salad spinner or clean kitchen towel. Tear escarole into bite-size pieces and gently toss with the field greens in a large mixing bowl to combine.

Cut tomatoes and cucumbers

Slice heirloom tomatoes into wedges or 1/2-inch slices, removing large stems. Thinly slice the cucumber on a bias for longer pieces. Add tomatoes and cucumbers to the bowl with the greens.

Add olives and herbs

Pit and halve the mixed olives if not already pitted, then scatter them over the salad. Tear fresh basil leaves and add them as well. Lightly season the assembled salad with a pinch of sea salt and a grind of black pepper (you will adjust after dressing).

Lemon Vinaigrette

Emulsify dressing

In a small bowl or jar, combine fresh lemon juice, white wine vinegar, Dijon mustard, honey or maple syrup, minced shallot (if using), sea salt, and black pepper. Whisk or shake briskly while slowly adding the extra-virgin olive oil until the vinaigrette is fully emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or lemon as needed.

Dress salad

Just before serving, drizzle about 2 to 3 tablespoons of the lemon vinaigrette over the salad (start light to avoid overdressing). Toss gently but thoroughly with salad tongs to coat all components. Taste and add more vinaigrette, salt, or pepper as desired.

Serve

Transfer the dressed salad to a serving bowl or individual plates. If desired, finish with an extra light drizzle of olive oil and a few fresh basil leaves. Serve immediately to maintain crispness.