I like this recipe because it’s no-cook, foolproof, and endlessly customizable. The marinade infuses the cheese with flavor in just a few hours, and the combination of salami and pickles gives it that irresistible, snackable appeal. I can prepare it ahead of time, making entertaining completely stress-free. It’s also incredibly versatile—I can swap ingredients based on what I have on hand, and it always turns out delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 package (8 oz) cheddar or gouda cheese, cubed 8 oz thin slices of salami 1 cup dill or bread-and-butter pickles, sliced 1/4 cup olive oil 1 clove garlic, minced 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped Salt and pepper, to taste
Directions
Prepare the cheese: I cut the cheese into bite-sized cubes. When I use mozzarella, I like to tear it into small, rustic pieces for variety.
Make the marinade: In a small bowl, I whisk together olive oil, garlic, rosemary, thyme, salt, and pepper. The aroma alone makes me excited to taste the final result.
Combine ingredients: In a large mixing bowl, I combine the cheese cubes, sliced salami, and pickles. I pour the marinade over everything and toss gently to coat all the ingredients evenly.
Marinate: I cover the bowl and refrigerate it for at least 2 hours to let the flavors meld. When I have time, I let it sit overnight—it gets even more flavorful.
Serve: Before serving, I give everything a quick toss, then transfer the marinated mixture to a serving platter. I often garnish with a few sprigs of fresh herbs for a polished presentation.
Cheese swap: I sometimes use mozzarella balls, pepper jack, or Monterey Jack for a different flavor profile.
Add heat: A pinch of red pepper flakes or sliced jalapeños gives a nice kick.
Vegetarian version: I omit the salami and add marinated olives, sun-dried tomatoes, or roasted red peppers.
Herb twist: Basil or oregano can replace rosemary and thyme for a Mediterranean flair.
Sweet balance: A drizzle of honey or balsamic glaze adds a lovely contrast to the salty flavors.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, I let it sit at room temperature for 10–15 minutes to allow the olive oil to loosen up and the flavors to shine. Since this appetizer is served cold, it doesn’t require reheating—just a quick stir to refresh the marinade.
FAQs
1. Can I use a different type of cheese?
Yes, semi-hard cheeses like cheddar, gouda, or colby jack work best since they hold their shape in the marinade.
2. How far in advance can I make this?
I like to make it the night before; the flavors develop beautifully after marinating overnight.
3. Can I make it without pickles?
Definitely. I sometimes use marinated artichokes or cherry tomatoes instead for a fresh twist.
4. What kind of salami should I use?
I prefer thinly sliced Genoa or soppressata, but any variety works well as long as it’s flavorful.
5. Can I add vegetables?
Yes, I love adding roasted red peppers, olives, or cherry tomatoes for color and variety.
6. Does it need to be refrigerated the entire time?
Yes, since it contains cheese and salami, I always keep it refrigerated until ready to serve.
7. Can I serve this on skewers?
Absolutely! I thread cheese cubes, salami slices, and pickles onto toothpicks for easy grab-and-go bites.
8. What can I serve this appetizer with?
I often pair it with crusty bread, crackers, or a larger charcuterie spread.
9. How do I make it look fancy for a party?
I arrange the cheese, salami, and pickles on a small platter, drizzle with a bit of extra marinade, and garnish with rosemary sprigs for a rustic yet elegant touch.
10. Can I make this dish dairy-free?
Yes, I replace the cheese with dairy-free alternatives or marinated tofu cubes for a similar texture.
Conclusion
This easy marinated cheese appetizer with salami and pickles is one of those recipes that never fails to impress. I love how it’s effortless to make yet packed with bold, irresistible flavors. The marinated cheese absorbs the herby oil beautifully, while the salami and pickles add savory and tangy notes that make every bite exciting. Whether I’m serving it as part of a charcuterie board or enjoying it on its own, it’s always the first thing to disappear from the table.
This Easy Marinated Cheese Appetizer with Salami & Pickles is a no-cook, flavor-packed dish featuring cubes of cheese, savory salami, and tangy pickles tossed in a fragrant herb and garlic marinade. It’s simple to prepare, visually impressive, and perfect for parties or casual snacking.
Ingredients
8 oz cheddar or gouda cheese, cubed
8 oz thin slices of salami
1 cup dill or bread-and-butter pickles, sliced
1/4 cup olive oil
1 clove garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
Salt and pepper, to taste
Instructions
Prepare the cheese: Cut the cheese into bite-sized cubes. If using mozzarella, tear it into small rustic pieces.
Make the marinade: In a small bowl, whisk together olive oil, garlic, rosemary, thyme, salt, and pepper until well combined.
Combine ingredients: In a large mixing bowl, add the cheese cubes, sliced salami, and pickles. Pour the marinade over and toss gently to coat everything evenly.
Marinate: Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Serve: Before serving, give it a quick toss and transfer to a platter. Garnish with fresh herbs if desired.
Notes
Use mozzarella balls, pepper jack, or Monterey Jack for variation.
Add red pepper flakes or sliced jalapeños for extra heat.
For a vegetarian version, replace salami with marinated olives or sun-dried tomatoes.
Swap rosemary and thyme for basil or oregano for a Mediterranean twist.
Drizzle honey or balsamic glaze for a touch of sweetness.
