Make the dressing: In a small bowl or jar, whisk the olive oil, lemon juice, honey, Dijon, salt, pepper, and lemon zest if using. Taste and adjust sweetness, acidity, and salt. It should be bright, lightly sweet, and well balanced.

Prep the produce: Wash and dry the greens thoroughly. Slice the cucumber, tomatoes, peaches, and onion. Hull and slice strawberries if using. Chop the herbs. Dice the avocado last to keep it fresh.

Toast the nuts or seeds: In a dry skillet over medium heat, toast for 3–4 minutes until fragrant and lightly golden. Let cool to preserve crunch.

Layer the base: Add greens to a large serving bowl. Drizzle with 2 tablespoons of dressing and toss lightly to coat so the leaves are seasoned from the start.

Add the crisp and juicy elements: Scatter cucumber, tomatoes, corn, and red onion over the greens. Spoon on a little more dressing and toss gently.

Add the fruit: Fold in peaches and berries. Be gentle to avoid crushing softer fruit. Add the avocado and most of the herbs.

Finish and serve: Top with toasted nuts or seeds and feta or goat cheese if using. Add a final drizzle of dressing, a pinch of salt, and a crack of black pepper. Garnish with the remaining herbs and serve right away.