1 medium yellow peach (organic), pitted and sliced
1/2 of a small red spring onion (or mature red onion), sliced thinly into half-moons
1/2 small fennel bulb, sliced
Generous handful of feta
Generous handful of parsley leaves, left whole
Maldon sea salt (or other flaky salt) and pepper
Notes: These amounts are perfect for a generous salad for one. Double, triple, or quadruple as desired. I strongly recommend not chopping the parsley—the whole leaves impart a distinctive parsley flavor, and act as an ingredient in the salad, rather than just a seasoning.
Slice the peach directly into a bowl to catch all the juices. Add the sliced onion and fennel, and toss gently. Add the feta and a generous handful of whole parsley leaves plucked from their stems. Squeeze a halved lemon over the salad (a scant tablespoon, approximately), and drizzle with about 1 tablespoon olive oil. The salad should be glistening with oil, but not drenched. Season generously with flake salt and grind black pepper over top. Toss again, gently, and serve.