Sugar Snap Peas With Yogurt, Feta and Dill

¼ teaspoon kosher salt, plus more for water and to taste
½ pound sugar snap peas, trimmed (about 3 cups)
1 garlic clove, finely grated or minced
1 ½ tablespoons fresh lemon juice, plus more to taste
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup thinly sliced fennel, or use radish or cucumber
½ packed cup roughly chopped fresh dill, or use a combination of dill and fennel fronds
2 scallions, thinly sliced
⅓ cup plain whole-milk yogurt (if using Greek, thin it down with milk or water until pourable)
½ cup crumbled feta (about 2 ounces)
½ teaspoon finely grated lemon zest
Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving
Crusty bread, for serving (optional)

Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.