• 4 cups day-old sourdough bread, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• ¼ teaspoon fine sea salt
• 4 cups cubed watermelon
• 3 medium heirloom tomatoes, cut into wedges
• 1 medium seedless cucumber, cut into 1/2 inch pieces
• 1 small red onion, thinly sliced 
• 1 cup fresh basil leaves, torn
• ½ cup crumbled feta

Dressing:

• 2 cups cubed watermelon, seeds discarded
• 2 tablespoons granulated sugar
•  Kosher salt
• 2 garlic cloves, peeled and grated
• 1 tablespoon dijon mustard
• ½ teaspoon red-pepper flakes
• ½ teaspoon ground black pepper
• ½ cup white wine vinegar
• ½ cup olive oil