Preheat oven to 375°F (190°C). Toss 1 cup cubed crusty bread with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Bake 8–12 minutes, stirring once, until golden and crisp. Remove and cool.

Prepare dressing

Emulsify dressing

In a small bowl or jar combine 4 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, minced garlic, 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until fully emulsified and slightly thickened. Taste and adjust seasoning — add more vinegar or lemon for acidity, more honey for sweetness, or more salt as needed.

Assemble salad

Prepare vegetables

Wash and spin dry the mixed salad greens thoroughly. Halve the cherry tomatoes, thinly slice the cucumber and fennet (if using), and very thinly slice the red onion. Place all prepared vegetables in a large serving bowl.

Add olives and cheese

Add 1/2 cup pitted olives and 1/4 cup shaved Parmigiano-Reggiano to the bowl with the greens and vegetables. If using, add the torn basil or parsley and the toasted nuts.

Dress the salad

Just before serving, drizzle about 3–4 tablespoons of the dressing over the salad (start with less; you can add more). Toss gently with salad tongs or hands until everything is evenly coated. Taste and add additional dressing, salt, or pepper if needed.

Finish and serve

Sprinkle the toasted croutons on top if using. Add extra parmesan shavings for garnish. Serve immediately so greens stay crisp.