Combine red onion and lemon juice in a large bowl. Let stand while you prepare the cantaloupe.
Add honey, paprika, cayenne pepper and salt to the red onion mixture.
Add cantaloupe cubes and 2 tablespoons of each of chopped parsley, mint and olives to the bowl.
Toss to combine all ingredients.
Transfer to a serving dish and garnish with the remaining 1 tablespoon chopped parsley, mint and olives. Chill, then serve.
As written, this recipe will serve 2 to 3 people as a side. A medium cantaloupe will yield about 4 cups of cubed melon. Double the recipe to serve 4 to 6 people.This cantaloupe salad is best eaten on the day you make it, but if kept covered in the refrigerator, leftovers will be delicious for lunch the following day!You may find that the melon has released liquid and watered down the dressing. You can simply drain it and add a little more dressing if you like.