In a large bowl combine the cucumbers, snap peas, green onions and dill. Liberally season with salt and pepper.
In a small bowl whisk together the EVOO, vinegar and honey. Pour over the veggies and toss. Lastly crumble in the feta and stir just until mixed through.
Serve. Will keep in the fridge for 1-2 days.
Recipe Courtesy of Megan Mitchell