Ingredients
Equipment
Method
- Bring a small saucepan filled with water to a rolling boil, seasoned with a pinch of salt.
- Add the fresh peas to the boiling water and cook for 1-2 minutes until they turn a vibrant green and are just tender with a slight pop when pressed.
- While the peas cook, squeeze the juice of a large lemon into a small bowl, aiming for about 2-3 tablespoons of fresh juice.
- Whisk in the olive oil, a pinch of flaky sea salt, and freshly cracked black pepper until the dressing is well combined and slightly emulsified.
- Once the peas are bright green and tender, drain them immediately and plunge into a bowl of ice water to stop the cooking and preserve their color.
- Drain the peas thoroughly and pat dry with a clean towel or paper towels to remove excess moisture.
- In a mixing bowl, gently toss the cooled peas with chopped herbs if using, then pour the lemon dressing over and carefully toss again to coat evenly.
- Transfer the dressed peas to a serving bowl or plate, and crumble feta cheese over the top if desired.
- Finish with a light drizzle of olive oil, a final crack of black pepper, and serve immediately for the freshest flavor and texture.
Notes
For the best flavor, use freshly shelled peas and freshly squeezed lemon juice. The salad is best enjoyed fresh but can be assembled a few hours ahead and kept refrigerated; bring to room temperature before serving.