Prepare the salad components: slice radishes thinly, preferably on a mandoline; slice sugar snap peas on a bias; chiffonade mint leaves, discarding woody stems.

Toss radishes, snap peas, mint, and feta crumbles in a large bowl

Remove zest of 1 lemon, set aside. Cut lemon in half.

Combine minced garlic, red wine vinegar, salt, and pepper in a small bowl. Add the juice of one half of the lemon. Whisk thoroughly to combine.

Add olive oil to dressing components, whisking constantly while adding oil.

Pour dressing over salad and toss. Top with the lemon zest.