Sugar Snap Pea Salad

1 1/2 lbs. sugar snap peas, sliced in half diagonally
3 T. olive oil
1 T. lemon juice
1 t. white wine vinegar
1/2 t. sumac, plus more for garnish (if you don’t have sumac, you can garnish with paprika)
1 bunch radishes, thinly sliced (I used a mandoline)
4 oz. feta cheese, crumbled
2 T. chopped fresh mint

Fill a large bowl with ice water and set aside. Cook sugar snap peas in boiling salted water for 2 minutes and drain. Transfer to bowl with ice water to stop cooking and retain bright green color. Transfer to paper-towels to dry.

Whisk olive oil, lemon juice, vinegar and sumac in a small bowl.

Combine snap peas, radishes and feta cheese in a large serving bowl. Add dressing to salad and toss to coat. Season with salt and pepper and more lemon juice, if you like. Garnish with chopped mint and a sprinkle of sumac or paprika.

Note: You can make this salad a day ahead, but do not add the dressing. Refrigerate the salad ingredients and dressing in separate bowls until serving time, then toss with dressing and garnishes.