Slice the tomatoes thinly and cut the figs into quarters. Halve the melon, scoop out seeds, and cut the flesh into wedges.
Arrange the meats on one half of a serving platter. Arrange the tomato slices in the center and sprinkle with basil leaves and oil.
Cover the rest of the platter with figs and melon and scatter the olives over the meats. Serve with a little extra olive oil to drizzle over the bresaola, and sprinkle with coarsely ground black pepper.
PREPRATION TIME: 15-20 minutes
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