Make this prosciutto, borlotti and tomato salad, then check out our classic tomato salad, tomato soup, tomato pasta and more tomato recipes.


  • 6 smallish tomatoes, halved
  • 2 cloves garlic, thinly sliced
  • 1/4 tsp sweet smoked paprika
  • olive oil
  • 400g tin borlotti beans, rinsed and drained
  • 75g prosciutto
  • a handful pitted black olives
  • a handful flat-leaf parsley, roughly chopped
  • 2 tsp sherry vinegar


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the tomatoes, cut side up, into a roasting tin. Scatter with garlic, paprika and seasoning, drizzle with a little oil, then roast for 15 minutes until softened and golden on top. Cool.

  • STEP 2

    Arrange the borlotti beans, prosciutto, tomatoes (save the juices in the tin) and olives on plates, then scatter with the parsley. Pour the sherry vinegar and 1 tbsp oil into the tomato roasting tin, then whisk around the pan, mixing the tomato juices into the dressing and season. Drizzle over the salad and serve.


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