Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, peel and julienne the carrot, and thinly slice the red onion. Roughly chop the fresh herbs.

In a large mixing bowl, combine the dried salad greens, halved cherry tomatoes, sliced cucumber, julienned carrot, sliced red bell pepper, and sliced red onion. Toss gently to distribute ingredients evenly.

Add-ins (optional)

If using optional add-ins, prepare them now: dice the avocado and, if desired, toss the avocado with a squeeze of lemon to prevent browning. Crumble the feta or goat cheese and toast the sunflower seeds or almonds in a small dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly. Add chosen add-ins to the salad bowl and gently fold to combine.

Simple vinaigrette

Whisk the dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), fresh lemon juice, minced garlic, kosher salt, and black pepper. Whisk or shake to combine, then slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning—add more salt, pepper, or a splash of lemon if needed.

Right before serving, pour the vinaigrette over the salad (start with about 2 tablespoons and add more to taste). Toss gently but thoroughly so the leaves and vegetables are evenly coated.

Transfer the tossed salad to a serving bowl or divide among plates. Sprinkle any remaining optional toppings (cheese, seeds/nuts, and fresh herbs) on top and serve immediately.