Bring a small saucepan of salted water to a gentle boil, enough to submerge the peas.
Add the fresh peas to the boiling water and cook for 2-3 minutes until they turn bright green and are tender but still snap when pressed.
Drain the peas quickly and rinse under cold water to stop the cooking process and preserve their vibrant color and crispness.
In a large salad bowl, whisk together the freshly squeezed lemon juice, olive oil, a pinch of salt, and freshly ground pepper until the mixture is slightly emulsified and fragrant.
Add the cooled peas to the dressing and gently toss to coat them evenly, listening for a slight crackle as the peas hit the dressing.
Finely chop the fresh herbs and sprinkle them over the salad, then toss gently again to release their aroma and distribute evenly.
Thinly slice the red onion and soak the slices in cold water for 1 minute to mellow their sharpness, then drain and add to the salad.
Gently fold the onion slices into the salad, tasting for seasoning—add more lemon juice or salt if needed to brighten the flavors.
Let the salad rest for 5 minutes to allow flavors to meld, then give it a gentle toss to redistribute the dressing and herbs.
If desired, sprinkle crumbled feta or ricotta salata on top for a salty, creamy contrast.
Serve immediately in shallow bowls to showcase the vibrant green color and fresh ingredients, enjoying the bright, crisp flavors of spring.
