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Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Cucumber and Prosciutto Salad with Olives and Pistachios

Cucumber and prosciutto salad recipe

With its pretty pinks and greens, this salad is a treat for all senses. It makes a perfect dinner when it’s too hot to cook (or you’re too tired to spend more than a few minutes in the kitchen). And this salad takes well to being tucked inside a wrap or served over toast.

  • Gluten-Free


Serves 4-6 | Total Time: Less Than 30 Mins

Ingredients

  • 4 mini or Persian cucumbers, thinly sliced
  • 1 green apple, quartered, cored and thinly sliced
  • ½ small red onion or shallot, thinly sliced
  • ½ green olives, pitted and torn
  • 4 ounces ricotta salata, thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 (4-ounce) package Applegate Naturals® Prosciutto
  • ¼ cup shelled pistachios

Instructions

  1. Combine the sliced cucumbers, apple, onion, olives and ricotta salata in a large bowl. Add the vinegar, olive oil and ¼ teaspoon salt and ¼ teaspoon pepper and toss gently to combine.
  2. Tear the prosciutto into bite-sized pieces and scatter over the salad. Sprinkle the pistachios over top and serve at once.

Gluten-Free