Step 1

Make oil: In a small saucepan, stir together ¼ cup extra virgin olive oil, 2 cloves minced garlic, ½ to ¾ teaspoon red pepper flakes, and ¼ teaspoon fine sea salt. Warm over low heat until the garlic barely begins to sizzle. Then, let cook for 1 minute or until fragrant. Remove from heat; let oil cool in the pan while you finish the salad.

Step 2

Whip feta: Combine ¾ cup crumbled feta cheese and ½ cup plain Greek yogurt in a food processor (see note 2). Process until smooth. Set aside.

Step 3

Blanch peas: Set aside a large bowl of ice water. Bring a large pot of salted water to boil. Scatter in 16 oz sugar snap peas and boil for 45 seconds, until bright green and tender (don't overcook!). Immediately plunge snap peas into the ice water. Let cool for 1 minute in the water, then transfer to a clean kitchen towel and pat very dry.

Step 4

Toss peas: Add the snap peas to the saucepan of cooled oil (or a bowl if not big enough). Drizzle with 2 teaspoons fresh lemon juice. Toss well to coat. Taste and adjust seasoning if needed (the feta will be another source of salt).

Step 5

Assemble: Spoon the whipped feta on a plate. Top with the snap peas and drizzle over the oil. Garnish with fresh lemon zest—and fresh dill, if using (see note 3).