Salted Melon Salad with Jalapeños and Feta

Toss 1 large shallot, thinly sliced into rings, 1 large jalapeño, thinly sliced into rounds, and ¼ cup fresh lemon juice in a medium bowl to combine. Let sit 5–15 minutes to lightly pickle.

Add ½ small cantaloupe (about 1½ lb.), rind and seeds removed, cut into 3x1" pieces, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. extra-virgin olive oil to shallot mixture and toss to combine. Let sit 5–10 minutes.

Transfer salad to a large shallow bowl or platter and top with 6 oz. feta, broken into large pieces. Drizzle more oil over and sprinkle with flaky sea salt.