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Recipe

Tomato & Fresh Green Bean Salad with Crisp Prosciutto

Scott Phillips

Servings: six to eight.

Summer savory has a peppery flavor and pungent aroma. If you can’t find it, substitute fresh thyme or marjoram.

Ingredients

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

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 120
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 5
      Sodium (mg): 520
      Carbohydrates (g): 9
      Fiber (g): 3
      Protein (g): 5

Preparation

  • 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 until crisp and light golden, about 10 min. Set aside.
  • Meanwhile, when the water comes to a boil, add the beans and cook until tender, 4 to 6 minutes. Drain and let cool.
  • In a small bowl, whisk together the chopped ­savory, ­garlic, and vinegar. Whisk in the olive oil to blend. Season to taste with salt and pepper.
  • Combine the tomato wedges, cherry tomatoes, and green beans in a bowl. Add the vinaigrette, toss, and season with salt and pepper to taste. Transfer to a shallow serving bowl or platter, sprinkle with the prosciutto, and garnish with the savory sprigs. Serve immediately.

Reviews

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Reviews

  • Russcalot | 07/21/2014

    Simple and delicious. Didn't have any savory so used thyme instead.Update: since Oregano is at its height in the garden, used oregano blossoms in the dressing this time and garnished with flowering sprigs. Served on top of spring mix/spinach tossed in same dressing. The blooms gave the dressing a purplish hue. It was great!

  • donnagodfrey | 07/11/2011

    This was a wonderful summer meal!I did not change a thing.

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