Wash and thoroughly dry the mixed salad greens in a salad spinner or paper towel. Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Peel and julienne or shred the carrot. Roughly chop the fresh herbs.

Place the dried salad greens into a medium mixing bowl. Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrot and chopped herbs. Gently toss once to combine and set aside while you make the dressing.

Dressing

Make the vinaigrette

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice (or red wine vinegar), Dijon mustard and honey. Season with salt and freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds.

Taste and adjust seasoning: add a pinch more salt, a few drops more lemon or 1/4 tsp honey if needed to balance acidity and sweetness.

Pour about half of the vinaigrette over the bowl of salad and gently toss to coat all ingredients evenly. Add more dressing only if needed — the goal is a light, well-coated side salad.

Optional Garnishes / Add-ins

If using, sprinkle the crumbled feta or goat cheese and toasted nuts over the dressed salad. Give one gentle final toss to distribute garnish without bruising leaves.

Serve immediately alongside your main dish. Leftover dressing can be refrigerated for up to 3 days; keep the salad components separate to avoid wilting.