Here is a way to turn a ripe cantaloupe into a light and refreshing summer salad. The cantaloupe is cubed, then tossed with red onion, mozzarella, and basil. It is drizzled with olive oil, red wine vinegar, and lime juice. Evan wouldn’t touch it, but I loved the flavor and had it for lunch a couple of days in a row. It is even better after refrigerating overnight. I used a mixture of sweet and purple basil from my garden.