Make a quick lemon dressing: In a small bowl, whisk lemon juice, olive oil, red wine vinegar, Dijon, a pinch of salt, and black pepper. Add red pepper flakes if you like a little heat. Taste and adjust until bright and balanced.

Marinate the onions: Thinly slice red onion or shallots. Toss with a spoonful of the dressing and let them sit while you prep. They’ll soften and lose their bite.

Prep the veg and fruit: Slice tomatoes and cucumbers, core and slice bell pepper, pit and slice the avocado, and halve grapes or slice peaches. Keep pieces bite-sized for easy grazing.

Dress the greens: In a large bowl, toss the arugula or mixed greens with just enough dressing to glisten. Season with a pinch of salt and pepper.

Mix the chickpeas: Drain and rinse chickpeas. In a medium bowl, mash about a third of them with a fork for creamy texture. Fold in the rest, then add a spoon of dressing, chopped parsley, a minced garlic clove, and capers if using. Season to taste.

Flake the tuna: Drain lightly (if packed in oil, keep some for flavor). Flake into large pieces. Toss with a drizzle of dressing, cracked pepper, and a few torn basil leaves.

Assemble the platter: On a big board or tray, arrange dressed greens, sliced tomatoes and cucumbers, bell pepper, avocado, fruit, onions, olives, and roasted red peppers. Add the chickpea salad and tuna in two generous mounds. Tuck in mozzarella or feta, and scatter nuts and torn herbs over the top.

Add dips and bread: Spoon hummus and tzatziki into small bowls. Slice the baguette or warm pitas briefly in the sun or microwave if you must (optional). Place bread and/or crackers alongside.

Finish and serve: Drizzle a final thread of olive oil over tomatoes and cheese. Sprinkle flaky salt on the tomatoes and avocado if you have it. Squeeze a little extra lemon on the platter right before serving.