Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and radishes, very thinly slice the red onion, and shred or julienne the carrot. Place all prepared vegetables in a large mixing bowl.

Add cheese and seeds

If using, crumble the feta or add shaved Parmesan and sprinkle the toasted sunflower seeds or sliced almonds over the vegetables. Toss lightly to combine so ingredients are evenly distributed.

Taste a small piece of lettuce and a slice of tomato; seasoning will be done with the dressing, so avoid adding salt directly to the greens before dressing to prevent wilting.

Plate

Divide the dressed or undressed salad (see dressing directions) among 4 plates or bowls just before serving. Garnish with chopped fresh parsley if desired.

House Dressing

Combine ingredients

In a small bowl or jar with a tight-fitting lid, add 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 finely minced garlic clove, 3 pinches of salt, about 6 grinds of black pepper, and 1 teaspoon fresh lemon juice if using.

Emulsify

Slowly whisk in 1/4 cup extra-virgin olive oil until the dressing becomes slightly thickened and emulsified. If using a jar, add the oil, screw on the lid, and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a small pinch of salt or additional vinegar if you prefer more acidity, or a little more honey for sweetness.

Rest

Let the dressing sit for at least 5 minutes at room temperature to allow the flavors to meld. If preparing ahead, refrigerate in the jar for up to 5 days; bring to room temperature and shake well before using.

Dress the salad

Right before serving, drizzle about 1 to 1.5 tablespoons of dressing per serving (approx. 4–6 tablespoons total for the whole salad) over the vegetables. Toss gently but thoroughly to coat all ingredients. Taste and add additional dressing as needed, then transfer to serving bowls.