Layer all ingredients onto a large serving plate or tray. I usually start with a layer of full basil leaves and prosciutto, then top with cantaloupe melon balls, sprinkle in the mozzarella balls in between cantaloupe, then fill in the gaps with more prosciutto.
Sprinkle chopped basil over the entire salad.
Drizzle olive oil over the entire salad.
Drizzle balsamic vinegar over the entire salad.
Lightly salt and pepper.
Using a spoon, gently toss main ingredients on top of the base layer all together so the cheese and melon balls all get a little bit of the olive oil, balsamic vinegar, basil.
Serve immediately, or refrigerate up to 2-3 hours before serving.
NOTE: The measurements here are estimates and you can certainly adapt them based on how many people you need to feed, and also what is available to you at your local market.
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