Marinated Cheese with Salami
This marinated cheese with salami is the ultimate no-cook appetizer. Cubes of firm cheese, sliced salami, and crunchy pickles soak in olive oil with garlic and fresh herbs. Just like the photo, it's packed into a jar where every layer glistens. Salty, tangy, herby, and completely addictive with drinks.
Why You'll Love This
Salty cheese, spicy salami, and crunchy pickles in herby oil, just like the photo.
No cooking at all. 15 minutes of chopping.
Gets better as it marinates — ideal make-ahead party food.
High protein and low carb.
One jar feeds a crowd. Zero fuss.
Anti-Inflammatory & Mediterranean Recipes
Marinated Cheese with Salami
- Prep15 min
- Cook4 hrs
- Total4 hrs 15 min
- Servings10 servings
- Calories380 kcal
Ingredients
Instructions
- Cut the cheese into bite-size cubes. Slice the salami and halve the pickles.
- In a large jar or bowl, whisk the olive oil, red wine vinegar, garlic, parsley, thyme, chili flakes, peppercorns, and salt.
- Add the cheese cubes, salami, and pickles. Toss gently to coat everything in the marinade.
- Pack into a clean glass jar, pressing down lightly. Pour over any remaining oil so everything is submerged.
- Seal and refrigerate at least 4 hours, or overnight for the best flavor.
- Bring to room temperature 30 minutes before serving. Serve with crusty bread or crackers.
Notes & Tips
- Use firm cheese that holds its shape. Soft cheese turns mushy in the marinade.
- Keep everything submerged in oil. Exposed pieces dry out and spoil faster.
- Marinate overnight if you can. The flavors deepen dramatically.
- Serve at room temperature. Cold oil mutes all the flavors.
- Use a clean spoon every time to keep the jar fresh longer.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 2g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: keeps up to 2 weeks submerged in oil in a sealed jar.
- The olive oil solidifies in the fridge. That's normal — it melts at room temperature.
- Do not freeze. The cheese texture suffers.
- Always keep pieces below the oil line for safe storage.
- The Secret to Marinated Cheese That Tastes Amazing
- The secret is time and full submersion. Four hours gives you a snack; overnight gives you something special. The oil carries the garlic, herbs, and chili into every cube of cheese and slice of salami, but only if everything stays below the surface. Pieces poking above the oil don't marinate and can spoil. Pack the jar snugly, top up with oil, and let the fridge do the work.
Variations & serving ideas
- Different cheese: try pecorino, gouda, or halloumi cubes.
- No salami: use chorizo, pepperoni, or prosciutto pieces.
- Different pickles: use pickled onions, capers, or olives.
- Extra veg: add roasted red peppers or artichoke hearts.
- Milder: skip the chili flakes.
Nutrition Facts
Per serving · makes 10 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Total fat | 35 g |
| Sodium | 720 mg |
| Total carbohydrate | 3 g |
| Fibre | 1 g |
| Protein | 14 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does marinated cheese last?
Up to 2 weeks in the fridge, as long as everything stays submerged in olive oil and you use a clean spoon each time.
Can I reuse the marinade oil?
Yes. Strain out the solids and use the flavored oil for salad dressings, drizzling over pasta, or dipping bread. Use within a week.
What cheese works best for marinating?
Firm, low-moisture cheeses: provolone, manchego, aged cheddar, pecorino, or gouda. Avoid soft cheeses like mozzarella or brie — they break down in the oil.
More questions about this recipe
What ingredients do I need for Marinated Cheese with Salami?
The key ingredients include firm cheese, garlic, parsley, thyme, chili flakes and red wine vinegar. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: keeps up to 2 weeks submerged in oil in a sealed jar.
Can I make it ahead of time?
Gets better as it marinates — ideal make-ahead party food.
How many servings does this recipe make?
It makes 10 servings.
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