Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Slice the cucumber into 1/4-inch rounds or half-moons. Peel and julienne or shred the carrot. Seed and thinly slice the red bell pepper. Thinly slice the red onion. Place all prepared vegetables in a large mixing bowl.

Handle greens gently to avoid bruising; place them on top of the vegetables and toss just before dressing so they stay crisp.

Simple Vinaigrette

Emulsify dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, minced garlic, and honey or maple syrup (if using). Add the salt and black pepper. Slowly whisk in the extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. Alternatively, tighten the jar lid and shake vigorously for 20–30 seconds.

Taste and adjust seasoning — add more salt, pepper, or vinegar as needed to reach a bright, balanced flavor.

Assembly & Garnish

Dress the salad

Just before serving, pour about half of the vinaigrette (or to taste) over the vegetables and greens in the large bowl. Using salad tongs or two large spoons, toss gently but thoroughly until the leaves and vegetables are coated evenly. Add more dressing only if needed to avoid wilting.

Add cheese, nuts, and herbs

Scatter the crumbled feta or goat cheese and toasted nuts over the dressed salad. Sprinkle the chopped fresh herbs on top.

Transfer the salad to a serving bowl or divide among plates. Serve immediately alongside extra dressing on the side.