Ingredients
4 oz. Green Beans, Trimmed
Kosher Salt
2 lb. Medium Red & Gold Heirloom tomatoes, Some Sliced, Some Cut Into Wedges
1 pint Cherry Tomatoes, Halved Crosswise
ΒΌ cup Fresh Italian parsley, Chopped
2 Tbsp. Red Wine Vinegar
3 Tbsp. Olive Oil
Dired Oregano
5-7 Slices Prosciutto
Flaky Sea Salt
Ground Black Pepper
Instructions
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.