6 cups cubed cantaloupe (about 2 pounds)
1 pint cherry or grape tomatoes, halved
½ cup thinly sliced red onion
½ teaspoon salt, divided
3 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper
2 teaspoons honey
1 teaspoon minced garlic
½ teaspoon chili powder
¼ teaspoon ground cumin
3 tablespoons chopped fresh cilantro, divided
¼ cup extra-virgin olive oil
3 tablespoons roasted salted pepitas
3 tablespoons crumbled cotija cheese
Gently stir cantaloupe, tomatoes, onion and 1/4 teaspoon salt together in a large bowl.
Whisk lime juice, jalapeño, honey, garlic, chili powder, cumin, 1 tablespoon cilantro and the remaining 1/4 teaspoon salt together in a small bowl; gradually whisk in oil until combined. Drizzle over the cantaloupe mixture; toss gently to coat. Arrange the salad on a large platter; sprinkle with pepitas, cotija and the remaining 2 tablespoons cilantro.