Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber, and very thinly slice the red onion. Place prepared vegetables in a large salad bowl.

Toast walnuts

Place the chopped walnuts in a dry skillet over medium heat. Toast, stirring frequently, until they are fragrant and slightly browned, about 3–4 minutes. Transfer immediately to a plate to cool so they don't continue to cook in the hot pan.

Make dressing

In a small bowl or jar, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, black pepper, and lemon zest (if using). Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened, about 30 seconds.

Assemble salad

Add the halved cherry tomatoes, sliced cucumber, and thin red onion to the bowl with the greens. Sprinkle in the toasted walnuts and dried cranberries/currants. Crumble the Meredith goat feta over the top, distributing it evenly.

Dress and toss

Drizzle about two-thirds of the dressing over the salad (reserve the remainder for serving). Gently toss the salad with salad servers or clean hands until the dressing lightly coats the ingredients and the feta is distributed without breaking down completely.

Adjust and serve

Taste and adjust seasoning as needed with a pinch more salt or a grind more black pepper. Serve immediately with the remaining dressing on the side for guests who want extra.