Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towel. Peel and grate or julienne enough carrot to measure 1/2 cup. Halve the cherry tomatoes. Halve the cucumber lengthwise and slice into 1/4-inch half-moons (or thin rounds). If using fresh herbs, chop finely.

Assemble salad

Place 4 cups of dried mixed greens in a medium bowl. Add 1/2 cup grated/julienned carrot, 1/2 cup sliced cucumber, 1/2 cup halved tomatoes, and 1 tablespoon chopped herbs (if using). Toss gently to combine so the vegetables are evenly distributed.

Add croutons

Just before serving, sprinkle 1/2 cup croutons over the top to keep them crunchy. If you prefer softer croutons, add them slightly earlier.

Simple Vinaigrette

Make dressing

In a small bowl or jar, combine 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice or red wine vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon honey (if using), 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1/4 teaspoon minced garlic (if using). Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened.

Taste and adjust

Taste the vinaigrette and adjust seasoning as needed: add a pinch more salt, a few drops more acid (lemon or vinegar) if too flat, or a touch more honey if too sharp. The mustard helps stabilize the emulsion.

Dress the salad

Right before serving, drizzle about half to all of the vinaigrette over the assembled salad (start with ~1 tablespoon, toss gently, then add more to taste). Toss gently to coat leaves evenly. Top with croutons if not already added. Serve immediately.