Using a melon baller, cut the melon into small balls (if you don't have a melon baller you can cut the melon into small pieces).
Tear the prosciutto into small bite sized pieces.
Pull the basil leaves off the stems.
On a large platter, arrange the melon balls and mozarella pearls.
Tuck in the small piece of proscitto and basil leaves.
Drizzle with olive oil.
Add salt and pepper.
Serve immediately.