Prosciutto is an Italian dry-cured, thin-sliced ham. I can buy it in packages in the deli section of my local Safeway, so if you live anywhere near a well-stocked supermarket, you should be able to find it. Though I’ve heard you can eat prosciutto right out of the package, I don’t, and probably wouldn’t without knowing it’d been cured long enough. For the sandwiches, I cook it up just like bacon, so it’s nice and crispy and salty. Prosciutto is lighter than bacon though, which makes these sandwiches great for hot weather.

Ingredients:

croissants
prosciutto
tomatoes
avocados
lettuce, any variety will work; I like mesclun or spinach
optional: crumbled goat cheese

Guidelines:

Tear the prosciutto into slices and fry it like you would bacon.

Cut the croissants in half length-wise.

Slice the tomato(es). Slice the avocado(s).

Arrange all ingredients in croissant and eat.

(Like you needed these guidelines…)

When: On a warm but mild spring or summer day.

Where: Outside! Sitting in the garden, or on your patio.

How: If you can find Jumbo Gulf Tiger Shrimp, serve this salad alongside them. Devein the shrimp, but leave the peels on, and stick those gorgeous babies on the grill. They only need a few minutes on each side…

Why?: Because Jumbo Gulf Tiger Shrimp hot off the grill are phenomenal, and the Chopped Greek Salad is refreshing, light, and packed with wonderful flavors, and spending time outside on a nice day with good food and good company is always a special treat.

But you know, however you want to go about it…

Dressing Ingredients:
1 lemon, freshly squeezed
zest of 1 lemon
olive oil, triple the amount of olive oil to lemon juice
fresh dill, several sprigs, or to taste
pinch or two of sugar, or to taste
fresh ground pepper, to taste
salt, to taste

Salad Ingredients:

½- 1 head romaine lettuce (depending on size)
1 cucumber
1 package cherry tomatoes
red wine and herb marinated Kalamata olives (such as Mezzetta Napa Valley Bistro)
Feta cheese, to taste
fresh ground pepper, to taste

Guidelines:

Make dressing.

Wash, dry, and chop romaine.

Cut cucumber in half lengthwise, and using a spoon, remove the soft center with seeds. Cut the cucumber halves into slices of desired thickness.

Halve cherry tomatoes.

Halve Kalamata olives.

In a large salad bowl, toss the romaine with just enough dressing to lightly coat the greens. Add vegetables, olives, feta to taste, and pepper to taste.

Serve immediately.