Begin by bringing a medium pot of salted water to a rolling boil over high heat. Add the fresh sweet peas and cook them for 2-3 minutes until they are bright green and tender yet still firm to the bite.

Once the peas are cooked, drain them in a colander and immediately rinse them under cold running water.

In a large mixing bowl, combine the cooled peas with crumbled feta cheese and finely chopped fresh mint leaves. Squeeze in the juice of a fresh lemon and drizzle with extra virgin olive oil. Season with salt and pepper to taste.

Gently toss all the ingredients together until well mixed, taking care not to mash the peas.

Let the salad sit for a few minutes to allow the flavors to meld together. Serve chilled or at room temperature.