Wash and dry the mixed greens thoroughly using a salad spinner. Chill in the refrigerator while preparing other ingredients for maximum crispness.
Prepare the vegetables: slice cucumber into half-moons, halve the cherry tomatoes, dice the bell pepper into ΒΌ-inch pieces, and thinly slice the red onion.
For milder onion flavor, soak sliced red onions in ice water for 10 minutes, then drain and pat dry.
In a large serving bowl, add the mixed greens as the foundation of your market salad.
Arrange the tomatoes, cucumber, bell pepper, and onion over the greens, creating colorful layers.
Add any optional ingredients you're using, such as radishes, avocado, toasted nuts, or fresh herbs.
Sprinkle crumbled feta cheese evenly over the salad.
In a small bowl, whisk together the olive oil and lemon juice until well combined. Season with salt and freshly ground black pepper to taste.
Drizzle the dressing over the market salad just before serving.
Toss gently using salad tongs to ensure all ingredients are lightly coated with dressing without crushing the delicate greens.
Taste and adjust seasoning if needed, then serve immediately on chilled plates for the freshest experience.
