Chop the walnuts into bite-sized pieces, chiffonade the mint leaves (stack them, roll tightly, then slice), and measure out the granola. In a small bowl, combine the Greek yogurt with honey and stir until smooth and well incorporated. Having everything prepped and ready ensures smooth assembly once the peaches come off the grill.

Halve the peaches and remove the pit, keeping the skin on for structural integrity during grilling. In a small bowl, whisk together the extra virgin olive oil and ground cinnamon until combined. Brush the cut sides of each peach half generously with the cinnamon oil mixture, making sure to coat evenly. This seasons the peaches from the inside where they'll caramelize.

Heat your grill or grill pan to medium heat (around 375-400°F if using a grill). Once hot, place the peach halves cut-side down directly on the grates and grill for 4-5 minutes without moving them—this allows the flesh to develop a deep golden char and natural sweetness. Flip the peaches and grill the skin side for another 3-4 minutes until the skin has light char marks. I prefer cut-side-down grilling first because it allows the sugars in the peach to caramelize beautifully, creating that contrast with the cooler yogurt.

Transfer the warm grilled peaches to a serving platter or individual plates with the cut-side up. Spoon the honey-yogurt mixture generously into each peach cavity. Drizzle the balsamic glaze over the yogurt, then top with the toasted walnuts, granola, and fresh mint chiffonade. Finish with a light pinch of flaky sea salt over the entire dish to enhance all the flavors. The warm peaches will soften the yogurt slightly while keeping it cool and creamy—a perfect contrast.