• 1 1/2 pounds sugar snap peas, trimmed, stringed
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon (or more) fresh lemon juice
• 1 teaspoon white wine vinegar
• 1 bunch radishes, trimmed, thinly sliced
• 4 ounces feta, crumbled
• Freshly ground black pepper
• 2 tablespoons coarsely chopped fresh mint

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry. Whisk oil, 1 tablespoon lemon juice, vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl.  Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint.