Rinse lettuce, cherry tomatoes, cucumber, and red onion under cold water. Dry lettuce thoroughly, halve tomatoes, thinly slice cucumber and onion, and shred carrots for bright, crisp textures.

In a large bowl, gently toss mixed lettuce greens with chopped herbs until leaves are evenly coated and invitingly vibrant.

In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until smooth and emulsified, about 1 minute.

Drizzle the vinaigrette over the prepared vegetables and greens, tossing gently to coat every leaf and ensure a bright finish.

Transfer salad to individual plates or a large serving bowl, garnish with extra cracked pepper or herbs, and serve right away.