Wash and thoroughly spin or pat dry the mixed salad greens. Halve the cherry tomatoes. Peel, seed if desired, and thinly slice the cucumber. Thinly slice the red onion (soak in cold water for 5 minutes if you want milder onion flavor). Peel and shred or julienne the carrot.

Assemble salad

Place the dried mixed greens in a large bowl. Scatter the halved cherry tomatoes, sliced cucumber, shredded carrot, and sliced red onion evenly over the greens. If using, sprinkle crumbled feta and toasted nuts or seeds on top.

Dressing

In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey, and minced garlic. Whisk or shake to combine. Slowly stream in the olive oil while whisking continuously until the dressing emulsifies and becomes slightly thickened.

Season the dressing with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness: add up to 1 tsp more lemon juice or 1/4 tsp more honey if necessary.

Just before serving, drizzle about half of the dressing over the salad and gently toss to coat the greens and vegetables evenly. Serve extra dressing on the side for guests to add more if desired.