Ingredients
1 1/2 tablespoons olive oil
1 small red onion, sliced into thin rounds
16 ounces medium-diced melon, approximately 2 cups
1 tablespoon fresh basil, cut into chiffonade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
2 ounces feta cheese, crumbled
1 tablespoon pine nuts, toasted

Instructions
Heat a large saute pan or wok over high heat. Once the pan is hot, add
the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add
the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the
basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss