Preheat the oven to 325°F (165°C) and line the baking sheet with parchment paper.

Combine the pistachios, a drizzle of hot honey, salt, and garlic powder in a small bowl.

Spread the coated pistachios on the prepared baking sheet and roast for 5 to 7 minutes.

Let the roasted pistachios cool briefly and roughly chop them.

Add olive oil, hot honey, balsamic vinegar, lemon juice, salt, and black pepper to the jar.

Seal the jar and shake vigorously until the dressing is emulsified.

Halve the cherries and slice the mini cucumbers on the cutting board.

Add the cherries, blueberries, blackberries, cucumbers, feta cheese, mint, arugula, and lemon zest to the large mixing bowl.

Add the chopped pistachios and dressing to taste, then toss gently until coated.

Serve immediately while the cucumbers and pistachios remain crisp.