Description

A vibrant summer breakfast combining crisp sourdough toast topped with juicy watermelon, creamy feta, fresh mint, and a drizzle of olive oil for a refreshing sweet and salty flavor contrast.

Ingredients

Scale

4 thick slices sourdough bread

2 cups watermelon, cubed

1/2 cup feta cheese, crumbled

Handful fresh mint leaves, chopped

1–2 tablespoons extra-virgin olive oil

Freshly ground black pepper, to taste

Optional: 1/2 cup whipped ricotta

Optional: handful cherry tomatoes, halved

Optional: drizzle balsamic glaze

Instructions

1. Toast sourdough slices until golden brown and crisp.

2. In a bowl, toss watermelon cubes with a drizzle of olive oil and half the mint.

3. If using whipped ricotta, spread a thin layer on each toast.

4. Sprinkle crumbled feta evenly over the toasts.

5. Arrange watermelon cubes on top of the feta.

6. Scatter remaining mint leaves and cherry tomatoes if using.

7. Drizzle with olive oil and balsamic glaze.

8. Season with freshly ground black pepper.

9. Serve immediately while toast is crisp.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: breakfast
Method: toasting
Cuisine: mediterranean

Nutrition

Serving Size: 2–4 servings

Keywords: watermelon, feta, sourdough, breakfast, summer, toasts, brunch, recipe, vegetarian