Prep the produce. Rinse and dry the arugula well so the leaves stay crisp. Hull and slice the strawberries. Thinly slice the shallot. Tear the herbs if using.

Toast the nuts. In a dry skillet over medium heat, toast the nuts for 3–4 minutes, stirring often, until fragrant and lightly golden. Let them cool, then roughly chop if needed.

Make a light dressing. In a small bowl, whisk together the olive oil, lemon juice, and honey (if using). Season with a pinch of salt and a few grinds of pepper. You want a bright, light coating—not a heavy dressing.

Assemble the greens. Add the arugula to a large salad bowl. Drizzle over about half the dressing and toss gently to coat. Taste and add more dressing if needed. The leaves should be lightly glossy, not soggy.

Layer the toppings. Scatter the sliced strawberries over the arugula. Sprinkle with crumbled feta, toasted nuts, and the sliced shallot. Add torn basil or mint for a fresh finish. If you like, add a little lemon zest for extra brightness.

Glaze and serve. Right before serving, drizzle the balsamic glaze in a thin zigzag over the salad. Add a final pinch of salt and pepper. Serve immediately while the greens are perky.