Wash the nectarines thoroughly under cold water and pat them dry. Slice the nectarines into even wedges and place them in a large glass mixing bowl.

Gently rinse the mint leaves, shake off excess water, stack them, roll into a tight cigar shape, and slice into thin ribbons (chiffonade). Add the mint to the bowl with the nectarines.

In a small bowl, whisk together lime juice, honey, and a pinch of sea salt until the honey dissolves completely.

Pour the dressing over the fruit and mint, and gently toss with a rubber spatula to coat without mashing the fruit.

If using, sprinkle feta cheese or almonds over the top and let the salad sit for about ten minutes at room temperature before serving.