Place a grill pan on the burner, and turn the heat up to high.

Rinse the peaches and cut them in half. Twist to remove the pits.

When the pan is smoking hot, grill the peaches cut-side down for about 4-5 minutes, until they have nice, dark grill marks. Set aside.

Drizzle some olive oil over the bread slices, and grill them on the hot grill pan for about 3-4 minutes on each side until they are nicely colored. Season with salt and pepper, then set them aside.

Rinse the arugula, and cut the peaches and bread into rough pieces. Optionally, leave half a peach whole for garnish.

Place the arugula, bread, and peaches on a platter, and drizzle with balsamic and the remaining olive oil.

Sprinkle the feta over the salad, garnish with a few edible flowers, and serve.