All the best elements of a charcuterie board — cured meats, bold cheeses, olives, pickles, and roasted peppers — marinated in a tangy red wine and balsamic vinaigrette. Serve in mini cups with toothpicks for the perfect party bite.
Servings
12–15
Prep time
20 min
Marinate
4 hrs+
Total time
4 hrs 20 min
Ingredients — 12 to 15 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Salad | ||
| Salami or soppressata log | 6 | oz |
| Pepperoni log | 6 | oz |
| Dill Havarti cheese (or other flavor) | 8 | oz |
| Sharp Cheddar cheese (or other flavor) | 8 | oz |
| Roasted red peppers, julienned into 1–2-inch pieces | 8 | oz |
| Mixed marinated pitted olives, with marinade | 16 | oz |
| Cornichons or desired pickles | 1 | cup |
| Fresh parsley, finely chopped | 1 | tbsp |
| Vinaigrette | ||
| Lemon juice (½ lemon) | — | — |
| Red wine vinegar | 2 | tbsp |
| Balsamic vinegar | 2 | tbsp |
| Garlic cloves, pressed | 2 | — |
| Kosher salt, or to taste | ½ | tsp |
| Ground black pepper, or to taste | ½ | tsp |
| Extra-virgin olive oil | ½ | cup |
Directions
1
Cut the meats and cheeses. Slice the salami, pepperoni, Havarti, and Cheddar into ¼ to ½-inch thick rounds or slabs, then cut those into bite-sized pieces roughly ½ inch in size — consistent sizing makes for easier skewering and a better bite.
2
Combine the salad. Add the meats and cheeses to a large bowl. Add the roasted red peppers, olives with their marinade, cornichons, and parsley. Toss to distribute everything evenly.
3
Make the vinaigrette. In a small bowl, whisk together the lemon juice, red wine vinegar, balsamic vinegar, pressed garlic, salt, and pepper. Stream in the olive oil while whisking until the dressing is well emulsified. Pour over the salad and toss thoroughly to coat.
4
Marinate and serve. Cover and refrigerate for at least 4 hours before serving — overnight is even better. The flavors deepen considerably as everything sits in the vinaigrette. The salad keeps well for up to 5 days in the fridge. Serve in small cups or bowls with toothpicks.
Cook's notes
Make it days ahead
This is one of the rare party dishes that genuinely gets better with time. Assembling it 2 to 3 days in advance lets the vinaigrette work its way into every element — the meats especially absorb the balsamic and garlic beautifully.
Use the olive marinade
Don't drain the olives before adding them — their marinade is packed with herbs and oil that add extra depth to the overall dressing. It's one of the quiet flavor boosters that makes this salad taste so complex with so little effort.
Serving suggestion
Spoon into small disposable shot cups or ramekins and place a toothpick in each for an effortless party appetizer. For a sit-down spread, serve alongside a sliced baguette, crackers, and a few extra cornichons on the side.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 423 kcal | Saturated fat | 13 g |
| Protein | 15 g | Cholesterol | 65 mg |
| Total carbohydrate | 9 g | Sodium | 1090 mg |
| Dietary fiber | 2 g | Calcium | 316 mg |
| Total sugars | 4 g | Vitamin C | 36 mg |
| Total fat | 37 g | Potassium | 197 mg |
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