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This recipe is from Chef David Burke, executive chef at David Burke & Donatella in New York City.

Check out Linda's wonderful Salad and Salad Dressing Recipes.

2 tomatoes cut in wedges of 6, and then into 12's
1 wedge each, red and yellow watermelon, cut into balls (with melon baller)
3/4 cup extra virgin olive oil
1/2 red onion, very thinly sliced
1 small cucumber, thinly sliced
1/4 cup orange juice
Zest of one orange
2 tablespoons red wine vinegar
Basil, chopped
Salt and pepper to taste
Lettuce leaves
6 thin slices of prosciutto, baked in oven until crisp, then broken into wedges, as garnish

In a large bowl, toss tomatoes and melon together with olive oil, onion, cucumber, orange juice, wine vinegar, basil, salt, and pepper. Let marinate for an hour.

Line serving platter with lettuce leaves; Place marinated tomato/melon mixture on top of the lettuce. Place prosciutto chips on top for a garnish.