Cantaloupe Arugula Salad

To prepare the red onions:

1. In a small non-reactive bowl, toss the thinly sliced red onion with the 1/3 cup (80 milliliters) lemon juice, lemon zest, and a pinch of salt.
2. Allow to sit at room temperature for 15 to 30 minutes.

To assemble the salad:

1. In a small bowl, whisk together the olive oil, red wine vinegar, honey, and salt and pepper to taste. Set aside while you prepare the remaining ingredients.
2. Cut the cantaloupe in half, then scoop out and discard the seeds. Use a melon baller to create bite-sized balls of cantaloupe or cut the melon into 1 inch (2.5 centimeters) pieces.
3. If Ciliegine (cherry-size) mozzarella balls are unavailable, cut the fresh mozzarella into 1 inch (2.5 centimeter) pieces.
4. In a large bowl, add the cantaloupe and mozzarella pieces with the arugula.
5. Gently shred the prosciutto into bite-size pieces and add to the bowl.
6. Remove the soaked red onions from the juice and add to the bowl along with the dressing, tossing lightly to combine.
7. Serve the Cantaloupe Arugula Salad immediately topepd with the fresh mint and basil leaves.