In a large bowl, toss tomatoes and watermelon together with olive oil, onion, cucumber, orange juice, orange zest, wine vinegar, basil, salt, and pepper. Let marinate for one (1) hour at room temperature.
Meanwhile, preheat oven to 350 degrees F.
Place prosciutto slices on a baking sheet and place in oven until crisp, approximately 15 minutes. Remove from oven and break into wedges; set aside.
When ready to serve, line serving platter with lettuce leaves.
Place marinated tomato/melon mixture on top of the lettuce. Place prepared prosciutto wedges on top for a garnish.
Makes 4 to 6 servings.
* Be sure and remove any watermelon seeds.
Tomato Watermelon Salad with Prosciutto Recipe: https://whatscookingamerica.net/salad/tomatowatermelonsalad.htm