Start by arranging the meats. Lay the salami down flat, which will indicate the beginning of the presentation line. Follow this line with the next meat, but this time fold the salami in half to create some additional texture. Overlap this layer with the first, to add height to the platter. Do the same with the next layer of meat, again, adding another color and layer of texture.
Next, add the prosciutto-wrapped melon. Fan out the asparagus ends, and set the tips on top of that. Place a small bowl of marinated olives in the center. Add the bocconcini and drizzle with some of the pesto oil. If you are arranging the platter far in advance, hold off on this until just before serving.
Fan the tomatoes on top of the cheese and asparagus. Build everything up to the focal point, which, in this case, is the bowl of olives. Try to maintain the same curvature as the cheese and asparagus.
Feel free to nudge things around for a bit of extra room, but try to maintain the presentation lines. Next, add the red peppers, separating the two red colors with the marinated artichokes. Try and save the best pieces for last and point the artichokes on top in the same direction. Add some roasted garlic cloves to the olives if you like.
As a final touch, garnish with a bit of frisée lettuce, which will add nice color and texture. Tuck it in and underneath the bowl to add to the height of the platter and to hide the stems.
There are no hard rules. Be creative and enjoy the process as much the food.