My Recipe Box

Tomato & Fresh Green Bean Salad with Crisp Prosciutto


Serves six to eight.

  • To learn more, read:
    Tomato Salads
  • by from Fine Cooking
    Issue 59

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

  • 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

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.

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

Photo: Scott Phillips

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!

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

Cookbooks, DVDs & More