Nicole McLaughlin is the creator and host of You Can Cook That, Allrecipes’ beloved food series that blends accessible cooking education with lighthearted entertainment. She has earned a loyal following among home cooks for her warm, relatable approach that feels like cooking alongside a friend, not a distant professional. With more than 20 years of experience working across the culinary industry, Nicole shares a wealth of practical cooking knowledge, always paired with her signature sharp, playful sarcastic wit.

Recipe Details

| Prep Time | Marinate Time | Total Time | Servings |

|-----------|---------------|------------|----------|

| 20 minutes | 4 hours | 4 hours 20 minutes | 12 to 15 |

Ingredients

  • 6-ounce log of salami or sopressata

  • 6-ounce log of pepperoni

  • 8 ounces dill havarti cheese (swap for any flavored variety you prefer)

  • 8 ounces sharp Cheddar cheese (or another hard cheese of your choice)

  • 8 ounces julienned roasted red peppers, cut into 1 to 2-inch pieces

  • 16 ounces mixed marinated pitted olives

  • 1 cup cornichons (or your favorite type of chopped pickle)

  • 1 tablespoon finely chopped fresh parsley

  • Juice of ½ a lemon

  • 2 tablespoons red wine vinegar

  • 2 tablespoons balsamic vinegar

  • 2 cloves garlic, pressed

  • ½ teaspoon kosher salt, adjust to taste

  • ½ teaspoon ground black pepper, adjust to taste

  • ½ cup extra-virgin olive oil

Directions

  1. Start by slicing your salami, pepperoni, havarti, and cheddar into ¼-inch to ½-inch thick slices. Next, cut the slices down into small, bite-sized pieces roughly ½-inch across.

  2. Add all your cut meats and cheeses to a large mixing bowl, then toss in the roasted red peppers, marinated olives (along with their original marinade), pickles, and chopped parsley. Stir everything to combine evenly.

  3. In a separate small bowl, mix together the red wine vinegar, balsamic vinegar, pressed garlic, salt, and pepper. Slowly whisk in the extra-virgin olive oil until the dressing is fully combined and emulsified. Pour the finished dressing over your meat and cheese mixture, then toss thoroughly to coat every piece evenly.

  4. Cover the bowl and chill it in the refrigerator to marinate for at least 4 hours before serving. This recipe can be stored marinated in the fridge for up to 5 days, making it perfect for prepping ahead for parties and potlucks.