Bring a large pot of salted water to a rolling boil and prepare an ice bath nearby. Shell the fresh peas from their pods, collecting about 1 cup of peas.
Drop the shelled peas into the boiling water and cook for 2-3 minutes until they turn a vibrant green and are tender but still firm. The peas should make a gentle bubbling sound as they cook.
Immediately transfer the peas to the ice bath to halt the cooking process and lock in their bright color. Let them sit for a minute until cooled, then drain and pat dry with a towel.
In a small bowl, whisk together the fresh lemon juice and good olive oil until the mixture is slightly emulsified and shimmers. Taste and adjust with more lemon or oil if needed.
Gently toss the cooled peas with the lemon dressing in a large mixing bowl, ensuring each pea is coated with the tangy, citrusy mixture. The peas should glisten slightly.
Add the finely chopped herbs and gently mix again, distributing their fresh aroma evenly throughout the salad.
Season the salad with flaky sea salt and freshly cracked black pepper, tasting and adjusting until the flavors feel balanced and bright.
If using, crumble feta or ricotta salata over the top for extra richness, and gently fold it into the salad.
Serve the salad immediately, garnished with additional herbs or a lemon wedge if desired. It’s best enjoyed fresh, with the peas still crisp and the dressing lively.
