Prep the snap peas: Trim and remove any strings. Slice on a sharp diagonal into bite-size pieces. This keeps the crunch but makes the salad easy to eat.

Blanch if you like (optional): For extra-bright color, drop snap peas into salted boiling water for 30–45 seconds, then transfer to an ice bath. Pat dry well. You can also skip this step for maximum crunch.

Cook or thaw the corn: If using fresh corn, cut kernels off the cob and sauté in a little olive oil with a pinch of salt for 3–4 minutes until just tender. If using frozen, thaw and pat dry; warm briefly in a pan to remove excess moisture.

Make the dressing: In a small bowl or jar, whisk lemon zest, lemon juice, olive oil, honey, Dijon, garlic, salt, and pepper. Taste and adjust. You want bright, lightly sweet, and well-seasoned.

Toss the base: In a large bowl, combine snap peas, corn, cucumber, tomatoes, and red onion. Pour over about two-thirds of the dressing and toss gently.

Add herbs and crunch: Fold in mint, basil, and toasted nuts or seeds. Taste and add more dressing, salt, or pepper as needed.

Finish and serve: Sprinkle with red pepper flakes and crumbled feta, if using. Serve right away, or chill for up to 2 hours to let flavors mingle.