The freshness of watermelon actually works extremely well with tomato, providing a touch of sweetness to balance the tomato's meaty sourness. A good lug of oil, some salt and a grind of black pepper keep this bruschetta on the savoury side.
3 heirloom tomatoes, sliced thinly
½ tsp salt
2 tbsp extra virgin olive oil, plus a little more for brushing the bread
1 tbsp red wine vinegar
4 thick slices sourdough
½ cup seedless watermelon, cut into thin wedges
½ cup crumbled feta
¼ cup torn basil leaves
freshly ground black pepper
Combine the tomatoes, salt, olive oil and vinegar in a large, non-reactive bowl and set aside while you grill the bread. Drizzle the bread generously with olive oil and grill on a barbecue or grill pan for around 3 minutes on each side, until nicely toasted.
Combine the watermelon with the tomato mixture and place on top of the bread. Scatter the feta and basil on top, add a grind of black pepper and serve.
If you like this recipe, try Jill Dupleix's watermelon, feta and mint salad.