Sautéed red pepper, fresh juicy tomato, crisp red onion, prosciutto, crumbled blue cheese, topped with candied walnuts and sweet balsamic dressing. WOAH. This salty sweet summer salad is going to be your new favorite party dish -Why? It’s stupid easy to make, it’s beaauutiful AND it’s the perfect salty/sweet ratio for a delicious summer salad…It will also make you look very cool if you bring it to parties (just my opinion). It’s important for me to mention that I cannot stand raw tomatoes but SOMEHOW they’re super sneaky and fly under the radar in this recipe. My sister Steph, (the creator of this recipe) is the lead authority on tasty salads for all family get-togethers and life in general. She is also part owner of a restaurant called Savory Salads. Again, she’s VERY good at making salads. ?
Let’s start this party with roasting the red peppers. Slice your red peppers into thin strips and sauté them in olive oil, a pinch of salt and a sprinkle of garlic powder for good luck ??. Cook them over medium heat, flipping them occasionally, and wait until you see the red pepper browning on the edges. Remove it from heat and set aside.
Slice your tomatoes (we used beefsteak tomatoes for this recipe!) into thick slices. I try to get 3-4 slices out of a large tomato. Place them on a platter. Quickly sauté your prosciutto over medium heat. Just enough to heat the prosciutto and release it’s oils so you get it’s heightened flavor. Top each of your tomatoes with 1 to 1.5 slices of prosciutto.
Thinly slice your onion and place (about 3) onion ringlets to each of your tomato slices. Add your crumbled bleu cheese and candied walnuts on top of the tomato, prosciutto and onion. Drizzle your delicious sweet balsamic vinaigrette dressing (recipe included below) over top and serve! 
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Prosciutto Wrapped Salad with Sweet Balsamic
Ingredients
- 2 Tomatoes I used 2 large beefsteak tomatoes for this recipe
- 1/2 Red onion
- 1/2 lb Prosciutto (sliced thin)
- 1/2 cup Crumbled bleu cheese
- 1/2 cup Candied walnuts
Sautéing Red Pepper
- 1 Red pepper
- 3 tbsp Olive oil
- 1 tbsp Garlic powder
- 1 pinch Salt
Sweet Balsamic Vinaigrette
- 1/4 cup Balsamic
- 3/4 cup Olive oil
- 1 large clove Garlic (fresh minced)
- 1 tsp Granulated garlic
- 2 tbsp Sugar
- 1/2 tsp Salt *I use fine sea salt for this recipe
- 1/4 tsp Ground pepper
Instructions
- Slice your red peppers into thin strips and sauté them over medium heat in olive oil, a pinch of salt and a sprinkle of garlic powder. Flip them occasionally, and wait until you see the red pepper browning on the edges. Remove it from heat and set aside.
- Slice your tomatoes into thick slices aim to get 3-4 slices out a large tomato.
- Place thick slices of tomato into single layer on a plate/platter
- Quickly sauté your prosciutto over medium heat. Just enough to warm the prosciutto and release it’s oils, so you get it’s heightened flavor.
- Top each of your tomatoes with 1 to 1.5 slices of prosciutto folding it to fit on the tomato slice.
- Place sautéed red peppers around and layering them between and around the tomatoes and prosciutto.
- Thinly slice your onion and place (about 3) onion ringlets to each of your tomato/prosciutto slices.
- Add your crumbled bleu cheese and candied walnuts on top of the tomato, peppers, prosciutto and onion.
- Drizzle your delicious sweet balsamic vinaigrette dressing (recipe included below) over top and serve!
Sweet Balsamic Dressing
- Measure out ingredients listed, combine them and whisk together until blended. Stir up dressing prior to pouring as the balsamic and olive oil may separate.
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