Wash, peel (if needed), and halve the melons. Remove seeds and membranes. Cut cantaloupe and honeydew into roughly 1-inch cubes; cut watermelon into slightly larger 1 to 1 1/4-inch cubes so textures are balanced. Measure out approximately 3 cups cantaloupe, 2 cups honeydew and 2 cups watermelon. Place all melon cubes in a large mixing bowl.

Make the dressing

In a small bowl, whisk together 2 tablespoons fresh lime juice and 1 tablespoon honey until combined and slightly syrupy. Taste and add a little more honey if you prefer sweeter. Add 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper to the dressing and whisk to dissolve — the salt and pepper help heighten the melon flavors.

Combine and season

Pour the dressing over the melon cubes. Add 2 tablespoons finely chopped fresh mint. Gently toss with two large spoons to coat evenly, taking care not to mash the fruit. Taste and adjust seasoning — add a pinch more salt, a squeeze more lime, or a drizzle more honey if desired.

Optional garnish and serving

Transfer the dressed melon to a serving bowl or divide among 4 individual bowls. Sprinkle 1/2 cup crumbled feta or ricotta salata evenly over the top if using. Scatter 2 tablespoons toasted seeds for crunch and garnish with fresh mint sprigs. Serve immediately or chill for 20–30 minutes to meld flavors. Best eaten within 6 hours for texture, though it will keep up to 24 hours refrigerated.