Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towel. Drain well so dressing will cling. Place the greens in a large salad bowl. Peel and either julienne or grate the carrots until you have about 1 cup; add to the bowl. Dice the tomatoes into roughly 1/2-inch pieces, remove seeds if very watery, and add to the bowl. If using, thinly slice 1/4 cup red onion and 1/2 cup cucumber and add. Add the shredded Monterey Jack and shredded cheddar cheeses to the bowl and gently toss to combine, keeping the greens airy.

Dressing (simple vinaigrette)

Prepare the vinaigrette just before serving. In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon minced garlic if using. Whisk vigorously for 20–30 seconds or screw the lid on the jar and shake until emulsified and slightly thickened. Taste and adjust seasoning or add 1/2 tablespoon lemon juice for brightness if desired.

To finish

Drizzle about 2–3 tablespoons of the vinaigrette evenly over the salad (reserve any extra vinaigrette to offer on the side). Gently toss the salad with tongs or salad servers to coat all ingredients without wilting the greens. Sprinkle the chopped fresh herbs over the top. Taste and add additional salt, pepper, or dressing as needed. Serve immediately.