Ingredients
SERVINGS: 4-6 Serving(s)
- 3 cups cubed sourdough bread
- 3 cups watermelon, cubed or sliced into wedges
- 2 medium tomatoes, sliced into wedges
- ½ large seedless cucumber, sliced
- large handful fresh basil leaves
- large handful fresh mint leaves
- flaky sea salt
- fresh cracked pepper
- 1 lemon
- Texas extra-virgin olive oil
Preparation
Toast the cubes of sourdough bread at 300° until just crisp.
On a large platter, combine the watermelon, tomato wedges, cucumber slices and herbs. I like to leave the herbs whole if the leaves are smaller, but if they are larger than bite-size feel free to chop them. Add the bread last.
Right before serving, drizzle generously with olive oil and fresh lemon juice. Finish with a sprinkle of flaky sea salt and pepper.
