Cut the ends off the melon, scoop out the seeds with a spoon, stand the melon on one of the flat sides and cutting from top to bottom cut away the skin. Slice the melon in half and slice into thin 1/4 moon slices.
Cut the tomatoes in half. If using a large heirloom tomato cut into bite size pieces.
Cut the peach in half, remove the pit and slice into thin slices.
Cut the ends off the radishes and slice super thin on a mandolin.
Slice your jalapeño super thin on a mandolin or with a sharp knife.
Place everything in a bowl. Add the olive oil, lemon juice and salt. Combine well.
Place in your serving dish. Top with roughly chopped pistachios, dukkah and basil.