TOMATO WATERMELON SALAD WITH PROSCIUTTO CHIPS

2 tomatoes cut in wedges of six, and then into twelfths
1 wedge each, red and yellow watermelon, cut into balls (with melon baller)
3/4 cup olive oil
1/2 red onion, very thinly sliced
1 small cucumber, thinly sliced
1/4 cup orange juice
2 tablespoons red wine vinegar
Zest of one orange
fresh basil, chopped
Salt and pepper to taste
FOR THE PROCIUTTO CHIPS:
6 thin slices prosciutto, baked in oven until crisp, then broken into wedges, as garnish

Toss tomatoes and melon together with other ingredients (except prosciutto chips). Let marinate for an hour.

TO SERVE:
Plate with lettuce leaves and thinly sliced cucumber. Place prosciutto chips on top.

Source: newspaper clipping