Hot Melon Salad

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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