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
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