Tomato & Fresh Green Bean Salad with Crisp Prosciutto

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.