Tuscan Salad

This salad features fresh green beans, grape tomatoes and that quintessential Italian ingredient, prosciutto. A light herbed vinaigrette finishes the dish.

Makes 4 servings


  • 1 pound fresh green beans, washed, trimmed and cut into 2- to 3-inch pieces
  • ¼ red onion, thinly sliced
  • 1 cup grape tomatoes
  • ½ cup thinly sliced prosciutto, cooked (reserve pan drippings)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • Coarse sea salt and cracked black pepper


Blanch green beans in a large pot of salted water until bright green and crisp-tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well. Toss beans in a bowl with onions, tomatoes and prosciutto. In a small bowl combine prosciutto pan drippings, olive oil and lemon juice. Pour over salad and toss. Season with sea salt and cracked black pepper to taste.

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