Marinated Charcuterie Salad
This Marinated Charcuterie Salad combines everything you love about a charcuterie board but in marinated salad form. It’s the perfect party recipe! Just add everything to the jar and you’re ready to go whenever you need it. Simply give the jar a good shake so the charcuterie ingredients can marinate in the homemade vinaigrette and serve.
If you love this recipe, try my Italian Grinder Pasta Salad.
Why You’ll Love This Recipe
Easy to make. You only need 20 minutes and a few ingredients to make this marinated charcuterie salad recipe.
Perfect to make ahead. Assemble this recipe ahead of time for parties or gatherings. Once you’re ready to serve it, give it a good shake and enjoy.
Loaded with flavor. This combination of flavors is hard to resist. The meat, cheese, nuts, herbs and vegetables are fresh and flavorful.
Easy yet gourmet. This dish is not only easy to make, but beautiful to present. It’s fun too!
Recipe Ingredients
- Vinaigrette: Combine extra virgin olive oil, red wine vinegar, Dijon mustard, kosher salt, cracked black pepper, and Italian seasoning.
- Cucumber: This recipe calls for cucumber. I used mini seedless cucumbers.
- Tomatoes: Option to use cherry or grape tomatoes. Slice them in half.
- Salami: I used sliced salami for this recipe. You can use pepperoni, salami, or sopressata if you prefer. If the meat is on the larger side, slice it in half for easy eating.
- Olives: This recipe calls for Castelvetrano green olives. Make sure they are pitted. Option to use black olives or kalamata olives instead.
- Banana Rings: This recipe calls for roughly chopped banana rings. Option to use roughly chopped giardiniera instead.
- Artichokes: For this recipe I used marinated quartered artichokes. Drain off any packing liquid before using them.
- Nuts: Chop some Sea Salt Marcona almonds for this recipe. They add texture, flavor and crunch.
- Cheese: I used extra sharp white cheddar cheese for this recipe. However, low moisture mozzarella, pepperjack, cheddar, or Swiss cheese would all work instead. Cube it into bite-sized pieces for easy eating.
- Herbs: This recipe calls for roughly chopped Italian flat-leaf parsley.
Variations
Swap the cheese. Try low moisture mozzarella, pepper jack, cheddar, or Swiss cheese would all work instead.
Swap the meat. Try using pepperoni, salami, or sopressata if you prefer. If the meat is on the larger side, slice it in half for easy eating.
Expert Tips
- You can make this salad up to 24 hours ahead of time. Store it sealed in the refrigerator. Only shake the dressing over everything once you are ready to serve it. This will prevent the vegetables from getting soggy.
- Once you shake the jar, it is best to serve the salad immediately.
- If you make this dish ahead of time, store it covered in the refrigerator. Let the dressing come to room temperature before shaking. It will need roughly 20 minutes to come up to temperature.
- When serving, sprinkle some extra chopped Marcona almonds and chopped Italian parsley over the top. It adds extra texture and looks beautiful.
How to Make
Make the Dressing
Combine extra virgin olive oil, red wine vinegar, Dijon mustard, kosher salt, cracked black pepper, and Italian seasoning. Whisk until well combined.
Assemble the Salad Jar
Add the dressing to the bottom of the jar. Layer in the ingredients. Seal and shake the jar if enjoying immediately.
Seal and store the jar in the refrigerator (without shaking) if taking to a party. Let the dressing come to room temperature before shaking the jar.
Frequently Asked Questions
You can make this salad up to 24 hours ahead of time. Store it sealed in the refrigerator. Only shake the dressing over everything once you are ready to serve it. This will prevent the vegetables from getting soggy.
Enjoy as an appetizer or serve as a side salad. Either way it’s delicious. It would go well alongside my Grilled Zucchini Prosciutto Roll Ups or my Easy Potato Salad recipe.
Store leftover salad covered in the refrigerator for up to 3-4 days.
Other Appetizer and Salad Recipes to Consider Trying
- Green Olive and Celery Dense Bean Salad
- Smashed Tuna and Bean Salad
- Chopped Greek Salad
- Burrata Bruschetta Dip
Marinated Charcuterie Salad
Equipment
- 1 serving bowl
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil
- 1.5 – 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- pinch kosher salt, about ¼ – ½ teaspoon, to taste
- few turns cracked black pepper, to taste
- 1 teaspoon Italian seasoning
Charcuterie Salad
- 1 cup mini seedless cucumbers, slice into rounds
- ½ cup cherry tomatoes, slice in half
- 1.5 ounces salami, fold or slice in half
- ½ cup Castelvetrano green olives, pitted
- ¼ cup banana rings, roughly chopped
- ½ cup marinated artichoke hearts, drain and quartered
- ¼ cup sea salt Marcona almonds, roughly chopped
- 4 ounces extra sharp white cheddar, cube into bite-sized pieces
- 1-2 tablespoons Italian parsley, chopped small
Instructions
How to Make
Make the Dressing
- Combine extra virgin olive oil, red wine vinegar, Dijon mustard, kosher salt, cracked black pepper, and Italian seasoning. Whisk until well combined.
Make the Salad Jar
- Add the dressing to the bottom of the jar. Layer in the ingredients. Seal and shake the jar if enjoying immediately.
- Seal and store the jar in the refrigerator (without shaking) if taking to a party. Let the dressing come to room temperature before shaking the jar.
Notes
Store leftover salad covered in the refrigerator for up to 3-4 days.
