Melon and Feta Salad with Sourdough Croutons and Mint

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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