In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and black pepper until completely emulsified and creamy. Set aside.

If not pre-washed, rinse the mixed greens thoroughly under cold running water. Use a salad spinner to remove excess water, or gently pat them dry with paper towels. Ensuring your greens are very dry is crucial for the best texture and proper dressing adhesion.

Halve the cherry tomatoes and thinly slice or dice the cucumber, preparing them for the salad.

In a large serving bowl, combine the dried mixed greens, halved cherry tomatoes, and sliced cucumber, creating the foundation for your salad.

Pour about half to two-thirds of the prepared vinaigrette over the salad ingredients. You want a light coating, not a drowned salad.

Gently toss the salad with tongs until all the greens and vegetables are lightly coated. Add a little more dressing if desired, to your personal preference, and serve immediately for optimal crispness.