Tomato & Fresh Green Bean Salad with Crisp Prosciutto

Tomato & Fresh Green Bean Salad with Crisp Prosciutto
Photo by Scott Phillips


  • 3 Tbs. chopped fresh summer savory, plus fresh sprigs for garnish
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 2 Tbs. sherry vinegar
  • ½ oz. fresh green beans, trimmed and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • + 3 more ingredients
    • 1-½ cups yellow and orange cherry tomatoes (or other bite-size tomatoes), halved
    • 6 medium-size ripe red tomatoes, each cut into 6-wedges
    • 4 thin slices prosciutto (about 2-oz.)

Heat the oven to 400°F. Put a large pot of salted ­water on to boil. Put the tomato wedges in a colander set over a bowl. ­Sprinkle with with 1 Tbs. salt, toss, and let stand for 30 min. Slice the prosciutto crosswise into 1/2-inch strips. Arrange on a baking sheet in a single layer and bake un...

View full recipe at Fine Cooking


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