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Cucumber and Prosciutto Salad with Olives and Pistachios

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.



  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.