Rinse the mixed salad greens thoroughly in cold water, spin or shake off excess water, and pat dry with a clean towel or use a salad spinner. Place the greens in a large serving bowl.

Prep vegetables

Halve the cherry tomatoes. Peel (if desired) and slice the English cucumber into half-moons about 1/4-inch thick. Remove seeds and core from the red bell pepper and slice into thin strips or small dice. Thinly slice the red onion into half-moons and separate into rings. Add tomatoes, cucumber, bell pepper, and red onion to the bowl with the greens.

Add cheese and nuts

Crumble the feta cheese evenly over the salad and sprinkle the toasted chopped walnuts on top. Toss gently to combine so the ingredients are distributed evenly without crushing the greens.

Dressing

Make the dressing: in a small bowl or jar, combine the fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk together until smooth. While whisking, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or honey as needed.

Dress the salad: just before serving, drizzle about half of the dressing (approximately 2 tbs) over the salad and toss gently with salad tongs to coat the leaves evenly. If desired, serve the remaining dressing on the side to allow guests to add more.

Finish and serve: transfer the dressed salad to individual plates or keep in the serving bowl. Sprinkle a small additional pinch of black pepper and a few extra walnut pieces or feta crumbles on top for presentation. Serve immediately so the greens stay crisp.