• 1/2 cup red onion, finely sliced
• a bowl of cold salted water (1 teaspoon salt per cup of water)
• One medium cantaloupe (3-3.25lb), rind and seeds removed.
• 1/2 of a jalapeno chili, very finely diced (1–2 tablespoons)
• zest from 1 small lime

Dressing:

• 1/4 cup olive oil
• 2 tablespoons Champagne vinegar or red wine vinegar
• 2 tablespoons lime juice, more to taste
• 1 teaspoon honey (or vegan alternative like agave)
• 1 teaspoon ground coriander, or crushed, toasted wholes seeds
• 1/2 teaspoon cumin, or crushed, toasted wholes seeds
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2–1 teaspoon aleppo chili flakes ( optional)

Garnish with:

• 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 Chili flakes