For many years my dad used to make me try cantaloupe at Sunday morning breakfasts. Similar to when he made me try broccoli at dinner (although I actually like broccoli now). I still don't like cantaloupe but technically I think this salad is supposed to be a mix of both cantaloupe and honeydew melons. I made this last Labor Day but we had a really difficult time because we didn't have proper equipment. This really is best made using a wok. Last time I had a nonstick skillet and I used a combination of honeydew, cantaloupe and watermelon and it heated up too slowly and ended up being very mushy.
Having done some research, ie: trying each type of melon when it was on a fruit try at work, I have decided honeydew melon is the only one of the three main melons that I actually like. So here is the very monochromatic, yet oh so tasty hot melon salad.
Hot Melon Salad (adapted from Alton Brown)
1 tablespoons olive oil
1/2 red onion, diced
16 ounces small-diced honeydew melon, approximately 2 cups
1 tablespoon fresh basil, cut into chiffonade
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
2 ounces feta cheese, crumbled
1 tablespoon pine nuts
- Heat a wok over high heat.
- Once the pan is hot, add the olive oil, followed by the onion, and saute for 3 to5 minutes, moving the pan continually.
- Add the melon and saute for another 2 to 3 minutes or until the melon starts to take on color.
- Add the basil, salt, and pepper and continue to cook for another minute.
- Pour mixture onto a serving platter, sprinkle with the cheese, vinegar and pine nuts, and serve immediately.