Tomato Watermelon Salad with Prosciutto
from Chef David Burke, executive chef at David Burke & Donatella, NYC

2 tomatoes, cut into 12 wedges
2 wedges watermelon (red and yellow make a very appealing combo)
3/4 c. olive oil
1/2 red onion very thinly sliced
1 small cucumber thinly sliced
1/4 c. orange juice
zest of 1 orange
2 tbsp red wine vinegar
chopped fresh basil
salt & pepper to taste
6 thin slices of Prosciutto baked in oven until crisp, then broken into wedges, to top salad. Combine everything except Prosciutto, let marinate 1 hour. Serve topped with Prosciutto.