Bring a large pot of water to a rolling boil, adding a pinch of salt for flavor.
Gently add the fresh peas to the boiling water and cook for 2-3 minutes until they turn a bright, vivid green and are just tender.
Use a slotted spoon to transfer the peas into a bowl of ice water immediately to stop the cooking process and lock in their vibrant color.
In a small bowl, whisk together the lemon juice, olive oil, a pinch of salt, and freshly ground black pepper until well emulsified and bright.
Drain the peas thoroughly and pat them dry with a clean towel or paper towels to remove excess water.
Gently toss the cooled peas in a large bowl with the lemon dressing, making sure they are evenly coated.
Add the sliced red onion, chopped herbs, and optional feta cheese to the bowl, folding gently to combine all ingredients.
Taste the salad and adjust seasoning with more salt or lemon juice if needed, then let sit for 5 minutes to allow flavors to meld.
Just before serving, give the salad a gentle toss, drizzle with a little extra olive oil if desired, and sprinkle with more herbs or feta for presentation.
Serve immediately while the peas are crisp and bright, or refrigerate for up to 2 hours for an even fresher taste.
