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Prosciutto Wrapped Salad with Sweet Balsamic
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5 from 8 votes

Prosciutto Wrapped Salad with Sweet Balsamic

Prosciutto Wrapped Salad with Sweet Balsamic has sautéed red pepper, tomato, crisp red onion, crumbled blue cheese, and is topped with candied walnuts.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Salad, Side Dish
Keyword: candied walnuts, easy, fast, party appetizer, prosciutto, quick, sauteed red pepper, savory salad, summer, sweet balsamic dressing
Servings: 4 servings (about 2 slices per person)
Author: Callie


  • 2 Tomatoes I used 2 large beefsteak tomatoes for this recipe
  • ½ Red onion
  • ½ lb Prosciutto (sliced thin)
  • ½ cup Crumbled bleu cheese
  • ½ cup Candied walnuts

Sautéing Red Pepper

Sweet Balsamic Vinaigrette


  • 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.