Small Recipe

Prepare vegetables

Rinse the mixed salad greens thoroughly in cold water, then spin or pat dry. Halve the cherry tomatoes. Peel the cucumber if desired, then slice it into thin rounds or half-moons. Thinly slice the red onion into half-rings and separate into strands.

Make dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk vigorously (or shake with the lid on) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for acidity, honey for sweetness, or salt for seasoning.

Assemble

Place the dried mixed greens in a medium bowl. Add the halved cherry tomatoes, sliced cucumber, and sliced red onion. Crumble the feta cheese evenly over the top and sprinkle the chopped toasted walnuts.

Dress and toss

Pour the dressing over the salad (start with about three-quarters of the dressing), then gently toss the salad with salad tongs or clean hands until evenly coated. Taste and add any remaining dressing if desired.

Serve

Transfer the salad to a small plate or bowl and finish with a light grind of black pepper. Serve immediately so the greens remain crisp.