Easy Marinated Cheese Appetizer with Salami & Pickles
A bright, briny, and totally addictive make-ahead appetizer — cubed cheddar and mozzarella marinated in a zesty herb oil with salami and tangy pickles. Perfect for parties, snack boards, or last-minute entertaining.
Why this appetizer works
This marinated cheese appetizer balances fat, acid, salt, and crunch. Mild mozzarella and sharper cheddar soak up a fragrant marinade made from olive oil, vinegar, herbs, and spices. Salami adds meaty richness, while pickles bring a bright vinegary pop that cuts through the fat. Because it can be made hours (or one day) in advance, it’s a low-effort way to deliver a charming, restaurant-style nibble.
Recipe — Serves 6–8 as part of a spread
Ingredients
- 8 oz block cheddar cheese, cut into 1/2-inch cubes
- 8 oz block mozzarella cheese, cut into 1/2-inch cubes
- 4 oz sliced salami, cut into quarters or bite-sized pieces
- 1/2 cup pickles (sliced or small whole pickles), chopped if large
- 3/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard (optional — adds depth)
- 1 garlic clove, finely minced or grated
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/4–1/2 teaspoon crushed red pepper flakes (optional, to taste)
- Freshly ground black pepper, to taste
- 1–2 tablespoons chopped fresh parsley (for finishing)
- Optional: lemon zest or a squeeze of lemon for brightness
Time: 15 minutes active, plus 1–24 hours marinating
Make-ahead: Up to 48 hours refrigerated (best after at least 1–6 hours).
