Place about 1/2 inch of water into a saucepan. Add the frozen peas and the frozen corn if you are using it. Heat with medium heat, stirring infrequently. As soon as the water gives its first little boiling bubble, give it a final stir, take it off of the heat, and pour off the water. Set aside.

Note that the vegetables will be warm but not hot if you pour off the water immediately. If they are hot, however, pop them in the fridge or freezer for a minute to cool them off.

If you opt to cook FRESH peas or corn, the less you cook them, the better. Cut the corn off of the cob first. Then then throw your peas/corn into a saucepan with about a 1 inch of boiling water in it. Throw the lid on, let it boil/steam for 1 minute, and then dump off the water. Cold veggies are much better for this salad, so consider rinsing the corn and peas with cold water and adding some ice cubes to cool them down fast. Pat your veggies dry before using.

Thinly slice the shallot and place it into the bottom of your salad bowl. Pour the 1 tbsp of apple cider vinegar over the top. Then chop the cucumber into 1/2 cubes (or thinly slice it if you prefer). Add to the salad bowl and toss with the vinegar. Pour the cold peas (and corn) over the top.

Roughly chop the basil and tarragon (or dill). Place on top of the vegetables. Then add the arugula over the top. Finally, sprinkle crumbled feta. Drizzle the salad with olive oil and champagne vinegar, and toss.

You can give it a sprinkle of salt if you wish, but the feta is quite salty so I would give it a taste first to see if you really need the salt.