Preparation

• 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.