- 1 tablespoon vegetable oil
- 2 red onions, sliced 1/4 inch thick
- 2 cantaloupes
- 1 honeydew melon
- 1/4 cup chopped fresh mint leaves
- 1 tablespoon fresh lime juice
- 1/2 cup crumbled feta cheese (about 4 ounces)
- 1/4 cup pine nuts, toasted
- In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
- With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
- Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.