Rinse mixed salad greens thoroughly in cold water and spin or pat dry until almost completely dry. Halve the cherry tomatoes, peel (if desired) and thinly slice the cucumber, thinly slice the red onion, and julienne or shave the carrot. Place all prepared vegetables in a large mixing bowl.

Add cheese and seeds

If using, sprinkle the crumbled feta and toasted seeds over the vegetables. Toss gently to combine so toppings are evenly distributed.

Simple Vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, and lemon juice (if using). Whisk or shake until combined.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with kosher salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as needed.

Just before serving, pour the vinaigrette over the salad (start with about half, 1.5 tbs, and toss). Taste and add more dressing if needed — for a side salad for 4, you will typically use 2–3 tbs total.

Serve

Toss the salad gently but thoroughly to coat the leaves and vegetables with dressing. Divide the salad into four equal portions (or serve family-style). Finish with a final grind of black pepper and a light sprinkle of additional seeds or cheese if desired. Serve immediately.