makes 4 servings

2 Tbsp. lemon juice
¼ tsp. Za’atar, plus more for finishing
2 Tbsp. extra-virgin olive oil
½ local cantaloupe, skinned, seeds removed, wedged, and sliced into chunks on a bias
1 local cucumber, quartered lengthwise and sliced into chunks on a bias
½ jalapeño, seeds removed, thinly sliced on a bias
½ cup torn fresh mint, plus more for finishing
Kosher salt

Mix the lemon juice, salt, and ¼ teaspoon Za’atar in a large bowl. Stream in olive oil and whisk to create a smooth blend. Add cantaloupe, cucumber, and jalapeno and toss gently to coat. Add mint and season with salt to taste. To serve, place on a platter and sprinkle with additional Za’atar and torn mint.

This salad can also be served on top of plain Greek yogurt (or non-dairy Greek-style yogurt) for an additional layer of flavor and textural contrast. The recipe also works well with honeydew and watermelon.