Why You’ll Love This Recipe

I love this recipe because it’s a delicious twist on the classic charcuterie vibe—compact, make-ahead, and bursting with tangy, herby goodness. The cheese soaks up the marinade beautifully, the salami adds richness, and the pickles bring the crunch and acidity that balance every bite. It’s easy to scale up, customize, and prep in advance, so I’m never scrambling before guests arrive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cubed cheese (cheddar, mozzarella, Monterey Jack, or pepper jack)
Thin salami slices (folded or rolled)
Pickle slices or small gherkins
Olive oil
Red wine vinegar or white balsamic vinegar
Dijon mustard
Minced garlic
Dried oregano
Crushed red pepper flakes (optional)
Salt and black pepper
Fresh parsley (for garnish, optional)

Directions

I begin by cutting the cheese into bite-sized cubes and prepping the pickles and salami—rolling or folding the salami into small bundles.
In a bowl or mason jar, I whisk together the olive oil, vinegar, Dijon mustard, garlic, oregano, red pepper flakes, salt, and pepper to make the marinade.
I layer the cheese, salami, and pickles in a shallow dish or jar, pouring the marinade over the top so everything is coated.
I cover and refrigerate it for at least an hour, but I prefer letting it marinate overnight for the best flavor.
When it’s time to serve, I give everything a gentle toss and transfer it to a serving plate or bowl. Sometimes I garnish with fresh parsley or toothpicks for easy grabbing.

Servings and timing

This recipe serves about 6 as an appetizer.

Prep time: 15 minutes
Marinate time: 1–24 hours (the longer, the better)
Total time: 1 hour 15 minutes (minimum)

Variations

I switch up the cheese depending on what I have—pepper jack for spice, smoked gouda for richness, or mozzarella for something milder. Sometimes I use mini mozzarella balls or cubed provolone for an Italian spin. If I want to go low-carb, I skip the pickles and use marinated olives or roasted red peppers instead. When I want a vegetarian version, I leave out the salami and bulk it up with more veggies.

storage/reheating

I store the marinated cheese mix in an airtight container in the fridge for up to 4 days. It actually gets more flavorful over time. I give it a quick stir before serving to redistribute the marinade. I never reheat this appetizer—it’s meant to be served cold or at room temperature.

FAQs

Can I use pre-cubed cheese for this recipe?

Yes, I often do when I’m short on time. I just make sure it’s a good quality cheese so it holds up in the marinade without getting mushy.

What kind of pickles work best?

I like using sliced dill pickles or mini gherkins, but spicy pickles or bread-and-butter pickles also add a fun twist depending on the flavor I’m after.

How long can this sit out at a party?

I usually leave it out for up to 2 hours safely, especially if it’s indoors. After that, I pop it back in the fridge or set it over a bowl of ice if it’s a long event.

Can I make this a day ahead?

Absolutely. In fact, I prefer it that way—the flavors develop beautifully overnight, and it frees up time the day of.

What should I serve it with?

I often serve it with toothpicks, crusty bread, or crackers. It also pairs well with a full charcuterie board if I’m building a larger appetizer spread.

Conclusion

This easy marinated cheese appetizer with salami and pickles is one of my favorite no-fuss party starters. It’s full of flavor, easy to prep ahead, and totally customizable. Whether I’m feeding a crowd or just want something fun and savory to snack on, this little combo always delivers.