I am a huge fan of Mediterranean-influenced dishes. When I was in Italy, I fell in love. Looking at a recipe, it seems very simple with only a few steps and a few ingredients. But a lot of work goes into producing and cooking the food there, and you can bet your butt a lot of love is added into those pots too.
The result is something like this dish. Very simple and clean tasting but delicious nonetheless. Make sure you use prosciutto in this recipe. It crisps up much better than bacon would and provides a distinct salinity. If you are getting it sliced at the deli counter, I would suggest the imported kind (to me, the American versions just can’t compete with Prosciutto di Parma) and ask them to slice it thin, but not shaved.
As a relatively recent tradition, my family has started visiting California every summer- picking a new city to explore each time we go. My uncle joins us and we have a fun week of rude jokes and adventures. He makes a chicken and salad dish and eats it every night for the past 3 years. That’s right. Every day. I don’t blame him; it is wonderful in its simplicity and has a clean taste. I’ve already asked for it twice this week. To round it out, we added my Mom’s recipe for roasted potatoes.
Each part of the meal has its own ingredients and directions, so you can make individual parts, although I recommend making it all together. The portions depend on how much you can eat, but it is easily saved for leftovers the next day (or two). Also, the measurements are estimates, so you may need to play around with the recipe to suit your own tastes, oven, and altitude.