Rinse and dry mixed salad greens thoroughly. Halve cherry tomatoes, thinly slice cucumber and red onion, and shred the carrots if not pre-shredded. Place all prepared vegetables into a large mixing bowl.

Make dressing

In a small bowl or jar combine 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning to preference.

Assemble salad

Pour the dressing over the mixed vegetables and toss gently to coat evenly. Sprinkle croutons and 1/4 cup feta or shaved Parmesan over the top. Serve immediately alongside the soup bowl so the croutons stay crisp.

Tomato Basil Soup (bowl)

Sweat aromatics

Heat 1 tbs olive oil and 1 tbs unsalted butter in a medium saucepan over medium heat. Add the chopped onion, diced carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add tomatoes and simmer

Stir in 1 tbs tomato paste and cook for 1 minute to deepen flavor. Add the canned crushed tomatoes, 2 cups broth, 1/2 tsp dried oregano, 1/2 tsp sugar (if using), 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to let flavors meld.

Blend and finish

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches and blend, then return to the pot). Stir in 2 tbs heavy cream (optional) and 1/4 cup chopped fresh basil. Warm gently over low heat for 1–2 minutes—do not boil once cream is added. Taste and adjust salt, pepper or a pinch more sugar if needed.

Serve

Ladle the soup into a warmed bowl. Garnish with a drizzle of cream, additional chopped basil and 1 tbs grated Parmesan if desired. Serve immediately with the prepared house salad on the side.