Cut off and discard the ends of the cucumbers. If cucumbers are small, slice into coins. If cucumbers are larger, dice or cut into half-moons. Shell half of the peas and discard the pods. For the other half, wash and slice vertically in the pod, down the side without the seam. Combine all these veggies in a large bowl, along with crumbled feta cheese.
Finely chop 1/4 cup of the red onion and put into a large mason jar. Thinly slice the rest of the onion, rinse well under cold water, and add to the bowl with the rest of the veggies.
In addition to the finely chopped onion, add the fig jam, red wine vinegar, olive oil, water, and salt to the mason jar. Shake well, until the jam is well dissolved in the dressing.
Toss the veggie mixture in the dressing. Sprinkle with dill, mint and chili flakes. Add salt and pepper to taste. Serve immediately.
