Cantaloupe Salad with Pepitas

6 cups cubed cantaloupe (about 2 pounds)1 pint cherry or grape tomatoes, halved½ cup thinly sliced red onion½ teaspoon salt, divided3 tablespoons fresh lime juice1 tablespoon finely chopped seeded jalapeño pepper2 teaspoons honey1 teaspoon minced garlic½ teaspoon chili powder¼ teaspoon ground cumin3 tablespoons chopped fresh cilantro, divided¼ cup extra-virgin olive oil3 tablespoons roasted salted pepitas3 tablespoons crumbled cotija cheeseGently stir cantaloupe, tomatoes, onion and 1/4 teaspoon salt together in a large bowl.Whisk lime juice, jalapeño, honey, garlic, chili powder, cumin, 1 tablespoon cilantro and the remaining 1/4 teaspoon salt together in a small bowl; gradually whisk in oil until combined. Drizzle over the cantaloupe mixture; toss gently to coat. Arrange the salad on a large platter; sprinkle with pepitas, cotija and the remaining 2 tablespoons cilantro.