Cook the smoked bacon until crisp. For stovetop: place bacon in a cold skillet in a single layer, cook over medium heat, turning occasionally for 8–12 minutes until evenly crisp. For oven: lay strips on a foil-lined sheet and bake at 400°F (200°C) for 12–18 minutes. Transfer cooked bacon to a paper towel-lined plate to drain and cool, then roughly crumble or chop into bite-sized pieces.

Prepare vegetables

Rinse and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Core the tomatoes and cut into 1/2-inch dice (or 6–8 wedges if preferred). Peel the red onion and thinly slice; measure 1/4 cup of slices and separate into rings. If using avocado, slice just before plating to avoid browning.

Assemble salad

In a large salad bowl, combine 6 cups mixed greens, diced tomatoes, and 1/4 cup thinly sliced red onion. Add 1 cup shredded cheddar-jack cheese and the crumbled cooked bacon. Gently toss with tongs to distribute ingredients evenly. Season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper, tossing once more to combine.

Add optional toppings

If using add-ons, sprinkle 1/2 cup croutons, 1/2 cup sliced avocado, or 2 tbsp toasted sunflower seeds over the top as desired.

Dress and serve

Divide salad among 4 plates or bowls. Offer 1/4 cup of the chosen dressing per serving (ranch, balsamic vinaigrette, or honey mustard) either drizzled over each salad or served on the side. Lightly toss just before eating if dressing is added.