Bring a large saucepan filled with water to a boil.

While waiting for the water to come to a boil, fill a large bowl with ice water.

Zest your lemon and reserve in a small bowl.

Add the snap peas to the boiling water, stirring often, until they turn bright green, about 1 minute.

Transfer the snap peas to the bowl of ice water.

Let peas stand for 5 minutes, then drain.

Thoroughly pat the peas dry with paper towels and add to a serving bowl.

While the snap peas are cooling, combine the Greek yogurt, red wine vinegar, water, minced garlic, lemon juice, 1 oz crumbled fetal cheese, and the mint in a food processor or blender.

Process until fully combined and creamy.

Pour the mixture over the peas, tossing well to coat.

Sprinkle with the reserved lemon zest, toasted sesame seeds, and remaining crumbled feta cheese.