Arrange tomatoes on serving board. Season with salt and pepper.
Wrap peaches and melon in prosciutto – you should use about half a slice per fruit slice. Arrange peaches and melon around tomatoes.
Gently tear the fresh mozzarella and nestle the mozzarella around the tomatoes, melon, and peaches. Tuck basil leaves in where you can and sprinkle thyme on top.
In a small bowl, whisk together lemon juice, Dijon, and honey. Slowly whisk in olive oil. Drizzle the vinaigrette on top of the board. Serve!