Green Bean & Tomato Salad with Prosciutto
4 oz. Green Beans, Trimmed
2 lb. Medium Red & Gold Heirloom tomatoes, Some Sliced, Some Cut Into Wedges
1 pint Cherry Tomatoes, Halved Crosswise
¼ cup Fresh Italian parsley, Chopped
2 Tbsp. Red Wine Vinegar
3 Tbsp. Olive Oil
5-7 Slices Prosciutto
Flaky Sea Salt
Ground Black Pepper
Prep a large bowl filled with ice water. Bring a large pot of salted water to a boil and cook green beans for about 5 minutes until they are bright green. Remove green beans from the pot with a slotted spoon and transfer directly to the bowl of ice water to let cool. Once cool, drain and pat dry.
In a large bowl, toss green beans, tomatoes, parsley, a sprinkle of oregano, olive oil, and vinegar. Season with kosher salt and ground black pepper.
Top with Prosciutto and season with flakey sea salt and more group pepper if desired.
Adapted from this Bon Appetit Recipe