Start by preheating your grill to medium-high heat and brushing the grates lightly with oil to prevent sticking.
Lightly toss the halved peaches with a tablespoon of olive oil, ensuring all surfaces are coated for even caramelization.
Place the peaches cut-side down on the hot grill. Listen for the sizzle and watch as the skins blister and char slightly, about 3-4 minutes.
Carefully flip the peaches and grill for another 3-4 minutes until they are soft, with visible grill marks and a fragrant smoky aroma.
Transfer the grilled peaches to a cutting board and let them cool slightly for a couple of minutes. Then, slice them into wedges, watching the juices run out and catch the light caramelization.
Meanwhile, assemble your greens in a large bowl, and toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
Drizzle the greens with the remaining olive oil and the balsamic vinegar, tossing gently to coat everything evenly.
Scatter the crumbled feta, toasted nuts, and chopped herbs over the greens, then gently toss again to distribute evenly.
Top the salad with the grilled peach slices, arranging them attractively for visual appeal.
Finish by drizzling a little extra balsamic if desired, and serve immediately to enjoy the warm, smoky peaches contrasted with crisp greens and creamy feta.
