1. Place cup thinly vertically sliced red onion in a bowl of ice water for 10 minutes; drain and pat dry.
2. Cook 12 ounces trimmed sugar snap peas in boiling water 2 minutes. Drain and plunge peas in ice water; drain and pat dry.
3. Whisk together 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon white wine vinegar, teaspoon honey, teaspoon kosher salt, and teaspoon freshly ground black pepper in a medium bowl.
4. Add peas, onion, and cup crumbled feta cheese; toss well.
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