1/2 cup red onion, finely sliced
1 medium cantaloupe (3-3.25lb) rind and seeds removed
1/2 jalapeño chile, very finely diced
zest from 1 small lime
1/4 cup olive oil
2 tbsps. Champagne or red wine vinegar
2 tbsps. lime juice, more to taste
1 tsp honey
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground allspice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 –1 tsp Aleppo chile flakes (optional)
1/4 cup chopped mint
1/4 cup chopped Italian parsley
1/4 –1/2 cup raw or roasted pumpkin seeds (pepitas)
1/2 cup crumbled feta (optional- ok to leave vegan)
light dusting of Aleppo chile flakes
Cut cantaloupe in half and slice each wedge into 1/2 inch thin slices. Then cut slices into 1-inch, bite-size, triangular pieces and place in a large serving dish or bowl. Add jalapeno, and scatter the onions over top, and add the lime zest.
Whisk the dressing ingredients together in a small bowl. Toss with the cantaloupe. Taste for acid and salt and honey. Every melon is different with various degrees of sweetness. If too sweet, add another squeeze of lime, if not sweet enough, perhaps more honey. Adjust to your taste.
Scatter the fresh herbs over top, add the pumpkin seeds and optional feta. Cover and refrigerate until ready to serve.