Remove any wilted outer leaves from the iceberg lettuce. Rinse the head under cold running water, shake off excess water, then core and chop or tear into bite-size pieces to total about 6 cups. Transfer to a large salad bowl and allow to drain a minute while preparing other vegetables.

Prepare tomatoes

Rinse the cherry tomatoes and pat dry. Halve cherry tomatoes (quarter if very large) and add to the bowl with the lettuce.

Prepare cabbage

Remove any tough outer leaves from the red cabbage, then thinly slice to yield about 1 cup shredded. Rinse and shake dry, then add to the salad bowl.

Prepare cucumber

Wash the cucumber. If skin is thick, peel in alternating stripes or fully peel if preferred. Slice lengthwise and remove seeds if watery, then cut into half-moons about 1/4-inch thick to make ~1 cup. Add to the salad bowl.

Dressing

Make vinaigrette

In a small bowl or jar, combine 3 tbs extra-virgin 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 vigorously or shake the jar until the dressing is emulsified and smooth. Taste and adjust seasoning (add more salt or a squeeze of vinegar if needed).

Dress the salad

Just before serving, pour the dressing over the salad (start with about 2 tbs, then add more to taste). Toss gently but thoroughly with salad tongs or clean hands so all ingredients are lightly coated. Avoid overdressing — the salad should be lightly glossy, not soggy.

Finishing & Garnish

Scatter the chopped fresh parsley and crumbled feta or shaved Parmesan over the tossed salad if using. Serve immediately.