Tomato, watermelon and feta bruschetta recipe

Adam Liaw
Summer snack: Watermelon and tomato bruschetta.
Summer snack: Watermelon and tomato bruschetta. Photo: William Meppem

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.