In a wok, toss around 1.5 tablespoon olive oil, 1 sliced red onion for a couple minutes. Add 16oz of cubed Muskmelon or Honeydew and a wee bit of salt (it helps the other things stick to the melon). Cook it on very high heat until the edges of the melon chunks start to change color.
Add 1 tablespoon very fine Basil Chiffunade, salt and black pepper to taste, and 2 teaspoons red wine vinegar. Mix around and cook anotherminute. Put it in seving dish and crumble on feta cheese and roasted pine nuts.