Directions

1. 1

   Peel the mango with a vegetable peeler or knife, working around the pit. Slice the flesh away from the pit and set aside.

2. 2

   Cut 3/4 of the mango into small, uniform dice. Hull and halve 3/4 of the strawberries. Place the diced mango and strawberry halves in a large mixing bowl, then add the feta cheese crumbles.

3. 3

   Combine the remaining 1/4 mango, remaining 1/4 strawberries, 1/4 cup of the basil leaves, balsamic vinegar, and olive oil in a blender. Blend until smooth, creating a bright vinaigrette.

4. 4

   Pour the basil-balsamic vinaigrette over the mango-strawberry-feta mixture. Gently toss until all ingredients are evenly coated, being careful not to break up the feta or fruit pieces.

5. 5

   Stack the remaining 1 cup of basil leaves and coarsely chop them into bite-sized pieces.

6. 6

   Toast the whole wheat bread slices in a toaster or oven until golden brown and crisp, about 2-3 minutes. Remove from heat and cut each slice diagonally to form two triangular toast points.

7. 7

   Arrange the toast points on a serving platter. Top each point generously with the dressed fruit and feta mixture, then scatter the chopped fresh basil over the tops. Serve immediately while toast is still warm.