Lemony snap peas with garlic and French feta

At the end of the day, this is how I like to eat: subbing in different vehicles for devouring olive oil, lemon, garlic, herbs, and salt. And, cheese, of course. The combination tastes right to me every hour of everyday, no matter what. With that in mind, this is less a recipe than some basic guidelines for a simple and delicious way to eat snap peas or nearly any other vegetable or green thing. But, it's especially great with sweet snap peas (which stay crunchy even after being dressed for a while). The raw garlic is really important (to me, at least); it's spicy and perfect with the lemon and creamy French feta.

Lemony snap peas with garlic and French feta

Handful of snap peas, tough spine piece removed, sliced and pulled apart along the seam
Drizzle of good olive oil
Squeeze of lemon juice (About a 2 to 1 ratio of oil to lemon)
A garlic clove to grate all over the top
Salt
Tons of freshly cracked black pepper
Good French feta crumbles
Finely chopped parsley
Flaky sea salt to finish 

Place the snap pea halves in a wide shallow bowl or plate. The goal with the rest of the "steps" is really to evenly distribute all the components so that every bite has everything it. Alternatively, I'm sure you could toss everything together in a bowl, but I always feel like the little peas are too fragile for that! So, drizzle the peas with a good amount of olive oil, and squeeze them with lemon juice. Use a microplane zester to grate a clove of garlic over the top (make sure to get it pretty well dispersed). Sprinkle with salt and pepper. Top with French feta crumbles, parsley, and then a little bit of boujee sea salt to finish (it's worth it!).

PS: Lemony celery and Parmesan salad is my other favorite.