What kind of cheese works best?

Any firm or semi-firm cheese works well. Try cheddar, Toscano, gouda, or even blue cheese for extra punch.

Can I substitute the salami?

Yes, swap salami for other cured meats like prosciutto, mortadella, or leftover ham or turkey.

How long does the vinaigrette last?

Stored in an airtight container in the fridge, the vinaigrette stays fresh for up to one week.

Is this salad good for meal prep?

Yes, prep the components in advance and combine just before serving to keep everything crisp.

What nuts can I use instead of marcona almonds?

Try walnuts, pecans, pistachios, or regular almonds depending on what you have on hand.

Charcuterie Salad Leftovers

Section: Fresh & Vibrant Salads

This bold and satisfying salad transforms your leftover charcuterie board into a crunchy, flavor-packed meal. With chopped romaine and radicchio as the base, it’s loaded with salami, cheeses, olives, and nuts, then tossed in a vibrant red wine vinaigrette made with shallots, Dijon, and honey. Easy to throw together and full of texture, this is a perfect dish for lunch or a light dinner that brings together savory, briny, and fresh notes in every bite.

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Authored By Tyla

Updated on Tue, 03 Jun 2025 21:02:20 GMT

Une salade de charcuterie et de légumes dans un bol. | savorieswithtyla.com

The perfect way to use your charcuterie board leftovers is to throw it into a big salad with this homemade red wine vinaigrette!

Ingredients

Olive oil: 1/3 cup
Red wine vinegar: 2.5 tablespoons
Dijon: 1 teaspoon
Honey: 1 teaspoon
Minced shallot: 2 teaspoons
Salt and pepper: to taste
Garlic powder: pinch
Italian seasoning: 3/4 teaspoon, or to taste
Romaine: 1 head, chopped
Radicchio or romaine: 1/2 small head, chopped
Salami: 4–5 ounces, chopped
Shaved cheese: 1/2 cup, any type (e.g., wine-soaked toscano, cheddar, rosemary cheese)
Pepperoncinis: 3–4 whole
Jalapeño stuffed olives: 5, sliced
Black olives or olives of choice: 1/3 cup, sliced
Rosemary marcona almonds or nuts of choice: 1/4 cup
Persian cucumbers: 2–3, sliced
Cherry tomatoes: 1 cup, halved

Instructions

Prepare vinaigrette:: Whisk together olive oil, red wine vinegar, dijon, honey, minced shallot, salt, pepper, garlic powder and Italian seasoning in a jar or airtight container. Cover and refrigerate until use.
Assemble salad:: Combine romaine, radicchio, salami, cheese, pepperoncinis, olives, almonds, cucumbers and tomatoes in a large bowl.
Dress the salad:: Drizzle with desired amount of vinaigrette. Reserve leftover dressing in refrigerator.
Serve:: Toss salad gently, plate, and serve immediately.

Une salade de charcuterie avec des légumes tels que des tomates, des concombres et des olives. | savorieswithtyla.com

Serving Size

4–5 servings

Recipe Questions

→ What kind of cheese works best?: Any firm or semi-firm cheese works well. Try cheddar, Toscano, gouda, or even blue cheese for extra punch.
→ Can I substitute the salami?: Yes, swap salami for other cured meats like prosciutto, mortadella, or leftover ham or turkey.
→ How long does the vinaigrette last?: Stored in an airtight container in the fridge, the vinaigrette stays fresh for up to one week.
→ Is this salad good for meal prep?: Yes, prep the components in advance and combine just before serving to keep everything crisp.
→ What nuts can I use instead of marcona almonds?: Try walnuts, pecans, pistachios, or regular almonds depending on what you have on hand.

Charcuterie Salad Leftovers

A bold, crunchy salad using leftover meats, cheeses, and tangy vinaigrette.

Prep Duration

15 mins

Cooking Duration

Overall Time

15 mins

Authored By: Tyla

Recipe Type: Salads

Level of Difficulty: Great for Beginners

Cuisine Type: American

Serves: 5 Portions (1 large mixed salad)

Diet Preferences: Gluten-Free Option

What You Need

→ Red Wine Vinaigrette

01 1/3 cup olive oil

02 2 1/2 tablespoons red wine vinegar

03 1 teaspoon Dijon mustard

04 1 teaspoon honey

05 2 teaspoons minced shallot

06 Salt and pepper to taste

07 Pinch of garlic powder

08 3/4 teaspoon Italian seasoning, or to taste

→ Salad

09 1 head romaine lettuce, chopped

10 1/2 head radicchio, or substitute with 1/2 head romaine, chopped

11 4 to 5 ounces salami, chopped

12 1/2 cup shaved cheese, such as Toscano, cheddar, or rosemary cheese

13 3 to 4 pepperoncinis

14 5 jalapeño-stuffed olives, sliced

15 1/3 cup black olives or olives of choice, sliced

16 1/4 cup rosemary marcona almonds or nuts of choice

17 2 to 3 Persian cucumbers, sliced

18 1 cup cherry tomatoes, halved

How to Make It

Step 01

In a jar or airtight container, whisk together olive oil, red wine vinegar, Dijon, honey, shallot, salt, pepper, garlic powder, and Italian seasoning. Seal and refrigerate until ready to use.

Step 02

In a large bowl, combine romaine, radicchio, salami, shaved cheese, pepperoncinis, olives, almonds, cucumbers, and cherry tomatoes.

Step 03

Drizzle with desired amount of vinaigrette. Toss to coat evenly and serve immediately.

Important Notes

Excess vinaigrette can be stored in the refrigerator for up to one week.

Tools You’ll Need

Mixing bowl
Whisk
Jar or airtight container
Chef’s knife
Cutting board

Allergy Details

Always check the ingredients for allergens and consult an expert if necessary.

Contains dairy from cheese
May contain tree nuts depending on nut selection
May contain sulfites from cured meats

Nutritional Details (Each Serving)

This nutrition info is for reference only and isn’t a substitute for professional medical advice.

Calorie Count: 390
Total Fat: 34 grams
Total Carbs: 8 grams
Protein Content: 12 grams