Melon Salad With Nectarines, Tomatoes and Basil 

Preparation

1. Step 1

   Cut the onion into ⅛-inch-thick slices. Transfer to a small bowl with enough ice water to cover and let stand for at least 5 minutes while you prepare the other ingredients.

2. Step 2

   Cut the melon into ¼-inch-thick slices. Pit the nectarines and cut into 8 wedges each. Halve the cherry tomatoes.

3. Step 3

   Arrange the sliced melon on a large serving platter or in a wide shallow bowl. Tuck the nectarines and tomatoes into the gaps.

4. Step 4

   Generously season the fruit with sea salt, then drizzle with most of the olive oil, the vinegar and about two-thirds of the lemon juice. Sprinkle with the crushed red pepper.

5. Step 5

   If using the caper leaves or salted capers, scatter them across the fruit. If using caper leaves, spoon over a little of the oil that the leaves are stored in.

6. Step 6

   Drain the onion well. Return the onion slices to the bowl, aggressively season with salt and the remaining lemon juice, then scatter the onion across the fruit. In the same bowl, gently toss the basil leaves to just barely coat them in lemon juice, then arrange on top of the salad.

7. Step 7

   Using a vegetable peeler, shave ribbons of Pecorino Toscano over the platter. Drizzle with the remaining olive oil and finish with a few cracks of black pepper. Serve with crusty bread.