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