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Combine the olive oil, white balsamic vinegar, garlic, lemon zest, basil, thyme, a pinch of salt and some pepper in a container you can close with a lid.
Add the cocktail Bocconcini cheese and toss to coat with the marinade ingredients.
Refrigerate for at least an hour or preferably overnight for the flavours to infuse.
To make the salad
Spread a few handfuls of arugula on a large serving plate.
Top with cantaloupe slices, Parma ham, and drained Bocconcini cheese.
Drizzle some of the cheese marinade over the salad as dressing, then finish with fresh basil and thyme leaves. Serve immediately.
