Start by selecting ripe cantaloupe and honeydew melons, then slice them in half to scoop out the seeds. Using a melon baller, create small, round balls of melon flesh, aiming for about two cups total.

In a large mixing bowl, gently combine the melon balls, ciliegine mozzarella, fresh basil leaves, prosciutto strips, and halved cherry tomatoes.

In a small bowl, whisk together the pineapple vinegar, olive oil, fresh cracked pepper, and sea salt.

Drizzle the prepared dressing over the melon salad mixture, ensuring to evenly coat all ingredients.

Cover the salad and let it chill in the refrigerator for about 30 minutes before serving.