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Charcuterie Salad

This charcuterie salad is great for a party, served in mini cups or bowls with a toothpick. An assortment of sausages, cheeses, olives, pickles, and peppers, marinated in a quick vinaigrette, has all the elements of a charcuterie board in one.
Print Recipe
Prep Time 20 minutes
Total Time 4 minutes
Servings: 12 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 423
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 6 ounces salami or sopressata log,
  • 6 ounces pepperoni log
  • 8 ounces dill havarti cheese, or other flavor
  • 8 ounces sharp cheddar cheese, or other desired flavor
  • 8 ounces julienned roasted red peppers, cut int 1-2 inch pieces
  • 16 ounces mixed marinated pitted olives
  • 1 cup cornichon, or desired pickles
  • 1 Tablespoon finely chopped fresh parsley
  • 1/2 lemon, juiced
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons balsamic vinegar
  • 2 cloves garlic, pressed
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 cup extra virgin olive oil

Method
 

  1. Cut salami, pepperoni, havarti, and Cheddar into 1/4- to 1/2-inch thick slices, and then cut the slices into smaller bite size pieces, about 1/2 inch in size.
  2. Add meats and cheeses to a large bowl and add red peppers, olives, with marinade, pickles and parsley and toss to combine.
  3. Add red wine vinegar, balsamic vinegar, garlic, salt, and pepper to a small bowl and whisk in olive oil until combined. Pour mixture over meat and cheese mixture and toss well to coat.
  4. Allow mixture to marinate in the fridge for at least 4 hours and up to 5 days.

Nutrition

Calories: 423kcalCarbohydrates: 9gProtein: 15gFat: 37gSaturated Fat: 13gCholesterol: 65mgSodium: 1090mgFiber: 2gSugar: 4g

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