Recipe information
Yield
Serves 8
Ingredients
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
Preparation
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.
