Wash all lettuces and greens thoroughly under cold water. Spin in a salad spinner or pat dry with clean towels until mostly dry. Trim any tough stems and tear larger leaves into bite-sized pieces. Chill in the refrigerator for 10–15 minutes if desired to keep crisp.

Vegetables & Add-ins

Prepare vegetables: halve the cherry tomatoes, thinly slice the cucumber, thinly slice the red onion into half-moons, julienne or shred the carrot, and thinly slice the radishes. Place each prepared vegetable into a bowl or directly onto a large serving platter with the greens.

Toast seeds (if not already toasted): in a small dry skillet over medium heat, add the sunflower or mixed seeds and toast, shaking the pan occasionally, until lightly golden and fragrant, about 2–3 minutes. Remove from heat and cool.

Add croutons and toasted seeds to the salad just before serving to preserve crunch.

Cheese (optional)

Crumble the feta and scatter evenly over the salad if using. Alternatively offer cheese on the side for guests who prefer to skip it.

Dressing - Classic Lemon Vinaigrette

Whisk the dressing

In a small bowl or jar, combine lemon juice, Dijon mustard, honey, and white wine vinegar. Add the minced garlic, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Alternatively, close the jar and shake vigorously for 15–20 seconds.

Taste and adjust seasoning: add more salt, pepper, or a touch more honey for sweetness or lemon for brightness as needed.

Dress the salad: drizzle about half the dressing over the greens and vegetables, then gently toss with salad tongs until everything is lightly coated. Add more dressing to taste (reserve any leftover dressing for another use).

Serve immediately to maintain crispness. Garnish with extra cracked black pepper or a lemon wedge if desired.