Char the corn (optional but great): Heat a large skillet over medium-high.
Add corn (no oil) and cook 4–6 minutes, stirring, until lightly charred. Cool completely. This adds smoky flavor and keeps the salad from tasting flat.
Prep the veggies: Halve tomatoes, dice cucumber and bell pepper, and finely chop red onion.
Pat everything dry with a towel so the salad doesn’t get watery.
Mix the dressing: In a jar or bowl, whisk olive oil, lime juice, red wine vinegar, honey, Dijon, garlic, salt, pepper, and red pepper flakes until emulsified.
Toss the base: In a large bowl, combine tomatoes, corn, cucumber, bell pepper, and red onion. Pour over about 3/4 of the dressing and toss gently. Let it sit 10–15 minutes so the flavors settle in.
Add the finishing touches: Fold in the fresh herbs and crumbled feta.
Taste and adjust salt, pepper, or acidity. Add more dressing if needed.
Avocado last: Right before serving, gently fold in diced avocado and a small squeeze of lime to keep it bright.
Serve: Transfer to a shallow bowl and garnish with extra herbs. It’s great chilled or at room temperature.