Instructions

1. Thinly slice red onion into half-circles. Combine vinegar, water, sugar and salt into small container. Stir until sugar dissolves. Add onion, and cover with liquid adding more water if necessary so that all of the onions are covered. Set aside for at least an hour.
2. Using blender, combine dressing ingredients and pulse until mint has broken up, but mixture has not turned green. Using mandolin or peeler, cut cantaloupe into no thicker than 1/8 thick slices. Arrange cantaloupe slices, pickled red onion, feta and pistachio nuts onto serving dish. Serve with creamy mint dressing.