Spoon some of the basil oil over salad, and sprinkle with flaky salt to taste. Garnish with additional basil and thyme leaves. Serve alongside remaining basil oil.

Garnish with basil leaves, if desired, and drizzle with a little more olive oil. For each skewer, spear and thread a cantaloupe ball, a quarter piece of prosciutto, one mozzarella ball and one grape.