Fill a large bowl with cold water and add the mixed greens along with the parsley, dill, basil, and mint. Gently move the leaves through the water with your hands to loosen any dirt or grit. Lift the greens out of the water rather than pouring them through a strainer so sediment remains at the bottom of the bowl. Transfer the greens and herbs to a salad spinner and spin until completely dry. If a spinner is not available, lay the leaves on a clean kitchen towel and pat them dry carefully. Properly dried greens ensure the dressing coats the leaves evenly and prevents the salad from becoming diluted.

Inspect the herbs and remove any thick or woody stems. Parsley leaves can be left whole if small or roughly chopped if large. Dill fronds should remain loose and feathery, while basil and mint leaves should be torn gently into large pieces rather than cut with a knife to prevent bruising. Tearing preserves the herbs’ essential oils and keeps their aroma bright. Place the prepared herbs into a large salad bowl with the mixed greens.

Wash the cucumber thoroughly and trim the ends. Using a sharp knife or mandoline, slice the cucumber into very thin rounds approximately 2–3 mm thick. Thin slices distribute evenly throughout the salad and provide crisp texture without overpowering the herbs. Add the sliced cucumber to the bowl.

Rinse the cherry tomatoes under cold water and pat them dry. Slice each tomato in half lengthwise so the juicy interior is exposed. If the tomatoes are particularly large, quarter them instead. Add the prepared tomatoes to the bowl with the greens and herbs.

In a small bowl combine the fresh lemon juice, extra virgin olive oil, minced garlic, honey, salt, and black pepper. Whisk vigorously for about 20 seconds until the oil and lemon juice emulsify slightly and form a smooth vinaigrette. Allow the dressing to rest for about 5 minutes so the garlic softens and its flavor infuses into the mixture.

Drizzle the vinaigrette evenly over the greens and herbs. Using salad tongs or clean hands, gently lift and toss the ingredients until all leaves are lightly coated. The goal is to coat the herbs without bruising them or compressing the greens.

Transfer the salad to a serving bowl or individual plates and serve immediately. Because fresh herbs are delicate, the salad should be eaten shortly after dressing to maintain its vibrant flavor and texture.