Peach Toast With Avocado And Feta

This Peach Toast is part salad, part sandwich, and 100% packed with delicious flavors. Ready in less than 20 minutes it makes an easy vegetarian lunch that’s perfect for summer. 

Avocado toasts on white plates.

Avocado toast is a great last-minute lunch. It’s a snap to throw together and you can fancy up your toast with whatever’s hanging out in the fridge.

Today we’re adding a juicy peach, sliced kale, and some tangy feta cheese all drizzled with a fruity balsamic vinegar. Sometimes when I make this peach toast I’ll even pop a few strawberry slices on there too.

The mix of fresh ingredients and bright flavors is a compelling combination. Every bite is a little crunchy, creamy, sweet, and salty!

Peach toast ingredients arranged on a table and labeled.

Ingredient Notes

White Balsamic Vinegar: Has a light sweet-tart flavor that goes nicely with the other ingredients, especially the peach slices. You could also use rice wine vinegar, fresh lemon juice, or apple cider vinegar.

Cheese: Crumbled feta adds a fantastic salty savoriness. For a funkier option, use crumbled gorgonzola or goat cheese instead.

Step-By-Step Instructions

Step 1: Toast the bread. Lightly spray or brush the bread with oil and add to a toaster or toaster oven. Once the bread is golden brown and crisped set them aside to cool. Cooling bread gives off moisture – to keep it crisp I like to place the toast on a rack.

Toasted bread slices cooling on a rack.

Step 2: Soften the kale (optional). Add the kale to a small bowl, top with the vinegar, and sprinkle with salt and pepper. Using clean hands, massage the kale for about a minute or until it softens a bit.

If I’m in a hurry I skip this step and just drizzle the vinegar over the kale when I add it to the toast.

Mashed avocado on toasted bread.

Step 3: Mash the avocado. Scoop the avocado onto the toast and gently mash with a fork. You can leave it a little chunky or mash it until smooth. Once it’s at your desired consistency season the avocado with salt and pepper.

Step 4: Assemble the toast. Layer the peach slices and massaged kale onto the avocado. Top with the crumbled feta and drizzle lightly with honey (optional but highly recommended). Then, dig in!

Side view of toast showing layers of avocado, peach slices, and kale.


  • Swap the kale for some peppery arugula or mixed greens.
  • Skip the vinegar and use your favorite salad dressing (ours is this tangy orange vinaigrette).
  • For a crunchy topping, add toasted nuts. Pecans, almonds, or pistachios would all taste great.
  • Are peaches out of season? Try other fruits! We use persimmon, pear, and apple slices in the colder months.
Avocado toast on a cutting board.

More Easy Vegetarian Lunch Ideas

Closeup of toasted bread topped with peach slices, avocado, greens, and crumbled gorgonzola cheese.

Peach Toast

Yield: 2 Toasts
Prep Time: 15 minutes
Active Time: 3 minutes
Total Time: 18 minutes

If you’re out of bread, the toast’s light and refreshing toppings taste equally delicious stuffed into a pita or wrap.


  • 2 Slices Bread (we used whole-grain variety, but you do you)
  • Olive Oil Spray, optional
  • 1 Ripe Small Avocado
  • Salt and Pepper, to taste
  • 1 Ripe Peach, pitted and thinly slices
  • 1 cup Thinly Sliced Lacinato Kale Leaves, (about 3 leaves with stems removed)
  • 1½ teaspoons White Balsamic Vinegar (see note)
  • 2 tablespoon Crumbled Feta, Gorgonzola, or Goat Cheese
  • Honey for drizzling, optional


  1. Lightly spray both sides of the bread with oil. Toast in the toaster oven until the bread is golden brown and crisped. Set aside to cool.
  2. In a small bowl combine the kale, vinegar, and a sprinkle of salt and pepper. Using clean hands, massage the kale until it softens slightly, about 1 minute.
  3. Slice the avocado in half and remove the pit. Use a spoon to scoop the flesh onto the toast and gently mash with a fork to desired consistency (I like to leave the avocado kind of chunky). Then sprinkle with salt and pepper.
  4. Top the mashed avocado with the peach slices, massaged kale, and crumbled feta. Drizzle lightly with honey (if desired) and enjoy!


White Balsamic Vinegar Substitutes: Rice wine vinegar, fresh lemon juice, or apple cider vinegar.

Other Greens: Arugula, spinach, or mixed greens would all taste delicious and don’t need to be massaged like the kale. Just dress them lightly with vinegar and season with salt and pepper.

Nutrition Information:
Yield: 2 Serving Size: 1 Toast
Amount Per Serving: Calories: 307Total Fat: 16.7gSaturated Fat: 3.6gCholesterol: 8mgSodium: 127mgCarbohydrates: 33.7gFiber: 10gSugar: 7.7gProtein: 4.7g

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