Ingredients

Serves 8

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.