Herbed Green-Pea Salad

Blanche fresh peas, if using, in large heavy saucepan of boiling water 1 minute; drain. Combine peas, celery, and scallions in large bowl, tossing lightly to combine.

Whisk together oil, vinegar, basil, sugar, salt, and pepper in small bowl or shake in small jar with tight fitting lid. Pour over vegetables, tossing gently but thoroughly to coat. Refrigerate, covered, at least 2 hours but no longer than 4.

To serve, arrange lettuce leaves on large platter. Spoon vegetables amount over lettuce; arrange tomato wedges around edges. Garnish with fresh herbs and serve immediately.