1. Wash and slice the peaches into thin wedges.

2. In a dry skillet over medium heat, toast the pecans or walnuts until they become fragrant. Be sure to stir frequently to prevent burning. Remove from heat and let them cool.

3. In a large salad bowl, combine the sliced peaches, arugula or mixed greens, crumbled feta cheese, chopped mint leaves, chopped red onion, and toasted nuts.

4. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste.

5. Drizzle the dressing over the salad and gently toss everything together until well combined.

6. Plate the salad and serve immediately. Optionally, you can add an extra sprinkle of feta and a few more toasted nuts on top.