1. Prepare the vegetables: Start by thoroughly washing all your fresh produce. Gently pat the mixed spring greens dry using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the English cucumber and radishes, and finely chop the red onion. Place all the prepared vegetables into a large salad bowl.

2. Make the dressing: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, and dried oregano. Season with salt and freshly ground black pepper to taste.

3. Whisk or shake the dressing: If using a bowl, whisk the dressing ingredients vigorously until well combined and slightly emulsified. If using a jar, secure the lid tightly and shake until the dressing is thoroughly mixed.

4. Dress the salad: Just before serving, pour about half of the dressing over the prepared vegetables in the large salad bowl. You can always add more if desired, but it’s better to start with less to avoid an overdressed salad.

5. Toss gently: Using large salad tongs, gently toss the greens and vegetables until they are evenly coated with the dressing. Be careful not to over-toss, which can bruise the delicate greens.

6. Garnish and serve: If using, sprinkle the crumbled feta cheese and toasted slivered almonds over the top of the salad for added flavor and texture. Serve immediately while the greens are crisp and fresh.