This antipasto was an attempt to recreate some of our favorite dishes that typically are mainstays at your favorite Italian/Mediterranean restaurant, without the cheese and pasta. As far as I’m concerned, it was a success––it didn’t last long in the house. We saved a small portion to share with family, and almost a week later, it was still crispy and crunchy, so I would definitely suggest this as a candidate for weekly meals or leftovers if you’re planning ahead. We had to do some shopping around to find clean proscuitto, but Applegate makes one we love, and we’ve been able to find their products pretty regularly at the local organic market, and even sometimes larger chain supermarkets. The benefit of this is how simple to put together. This took us maybe 15 minutes to make in total.
This is inspired by a cucumber salad my mom makes, and I have to give kudos to her for inspiring me to always take her ideas and try to make my own, or more recently spin it to remove the SAD ingredients while still having a delicious dish.