Melon and Feta Salad with Sourdough Croutons and Mint

Name: Melon and Feta Salad with Sourdough Croutons and Mint
Ingredients: Three 1-inch-thick slices sourdough bread, torn into 1-inch pieces (about 7 ounces); 1 ripe medium cantaloupe (about 2 pounds), peeled, seeded and thinly sliced into 2-inch-long half-moons (see Cook's Note); Kosher salt and freshly ground black pepper; Zest and juice of 1 lemon; 5 tablespoons extra-virgin olive oil, plus more for drizzling; 1 teaspoon white wine vinegar; 1 small red onion, thinly sliced; 1 small clove garlic, grated; 5 ounces sheep's milk feta, crumbled; Fresh mint leaves, for serving