Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, julienne or shred the carrot, and thinly slice the radishes.

Assemble salad

Place the dried mixed greens in a large serving bowl. Scatter the halved cherry tomatoes, cucumber slices, red onion, shredded carrot, and radish slices evenly over the greens. Sprinkle the toasted sunflower seeds (or sliced almonds) and crumbled feta cheese over the top if using. Keep the assembled salad chilled until ready to dress.

Dressing

Make vinaigrette

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking (or secure the jar lid and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a pinch more salt, pepper, or a little more honey if desired.

Dress salad

Just before serving, drizzle about half of the vinaigrette over the salad and toss gently but thoroughly to coat the greens and vegetables. Taste and add more dressing if needed (reserve any leftover dressing in the refrigerator for up to 4 days).

Serve

Transfer the dressed salad to individual plates or serve family-style. Finish with an extra sprinkle of toasted seeds or nuts and a little cracked black pepper. Serve immediately.