Bring a large pot of salted water to a rolling boil, then add the fresh peas. Cook for 2-3 minutes until they turn bright green and are just tender, releasing a sweet aroma.
Quickly drain the peas and transfer them into a bowl filled with ice water to halt the cooking process and preserve their vibrant color. Swish gently for 1-2 minutes until cooled.
Drain the peas thoroughly and pat them dry with a clean towel. Transfer the cooled peas to a salad bowl, ready to be dressed.
In a small bowl, whisk together freshly squeezed lemon juice, lemon zest, olive oil, a pinch of salt, and freshly ground pepper. Aim for a bright, emulsified dressing that smells citrusy and looks slightly frothy.
Pour the dressing over the peas and gently toss using a spoon or salad tongs until the peas are evenly coated and glistening with the citrusy dressing.
Add the chopped herbs and crumbled feta cheese, if using, then toss lightly again to distribute evenly. The herbs should release their fresh aroma, and the cheese should be just integrated into the salad.
Taste the salad and adjust seasoning with more salt or lemon if needed. Let it sit at room temperature for 5-10 minutes to allow flavors to meld beautifully.
Serve the salad in a bowl or on individual plates, garnished with extra herbs or lemon wedges if desired. Enjoy this fresh, crisp, and colorful celebration of spring's produce.
