Recipe

Tomato & Fresh Green Bean Salad w/ Crisp Proscuitto
Serves 6-8

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

6 medium, ripe red tomatoes, each cut into 6 wedges
Kosher salt
4 thin slices proscuitto, about 2 ounces
12 oz fresh green beans, trimmed and cut into 2-inch pieces
3 Tbs chopped fresh summer savory, plus 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 oven to 400°. Put a large pot of salted water on to boil.
     Put tomato wedges in colander, set over bowl, sprinkle with 1 Tbs salt, toss and let stand for 30 minutes.
     Slice proscuitto crosswise in 1/2 inch strips. Arrange on baking sheet in a single layer and bake until crisp and light golden, about 10 minutes. Set aside.
     When water boils, add beans, cook until tender (6-8 minutes). Drain and let cool.
     In small bowl, whisk together chopped savory, garlic and vinegar. Whisk in olive oil to blend. Season to taste with salt & pepper.
     Combine tomato wedges, cherry tomatoes and green beans in bowl. Add vinaigrette, toss and season with salt & pepper. Transfer to shallow serving bowl or platter, sprinkle with proscuitto and garnish with savory springs.
     Serve immediately.