This is one of those simple, shipboard recipes that feels fancier than it is. Bright, tangy pickles meet salty salami, a punch of raw red onion, and a slick of oil — no fuss, only balance. It’s the kind of dish I reach for when I want something that can be prepared quickly, chilled, and brought to a picnic or potluck with zero last-minute stress.
I first tried this on a Costa Cruise and fell for how the flavors ride the line between snack and side. The salad sits somewhere between antipasto and relish — it’s savory, crunchy, and goes with everything from plain bread to grilled chicken. It’s also incredibly forgiving: chop sizes can vary, and the oil is only there to carry flavor and mellow the sharpness of the onion and pickles.
Below I’ll walk through what each ingredient is doing, give the exact, no-surprise steps straight from the recipe, and share practical notes from testing so you can make it tonight and know it will turn out well. No fluff, just useful guidance.
Ingredient Notes
This salad is built from four ingredients; each plays a distinct role. Focus on good salt balance and on keeping textures intact — you want bite from the salami and pickles, and a little snap from the onion. The oil is not a dressing so much as a gloss that helps meld the flavors and keeps everything from drying out while it chills.
Short notes on each item:
- Salami — Provides the savory, fatty backbone. Choose a firm, sliceable salami so it holds its shape when chopped.
- Dill pickles (Claussin brand recommended) — Bring acid and crunch. Claussin is called out in the original recipe because of its firm texture and bright dill flavor.
- Chopped red onions — Add bite and sharpness. Red onion also contributes color and a bit of sweetness when chilled.
- Vegetable oil — A neutral gloss that softens the sharp edges and helps flavors marry while the salad chills.
Ingredients
- 10 ounces salami — The main savory component; chop into bite-sized pieces so every forkful has meat.
- 15 ounces dill pickles Claussin brand recommended — Adds tang and crunch; drain thoroughly to avoid watering down the salad.
- 1 cup chopped red onions — Sharpness and color; chop uniformly so the onion distributes evenly.
- 2 tablespoons vegetable oil — Keeps the mix glossy and helps the flavors blend during refrigeration.
Cooking (Costa Cruise Lines Salami Salad): The Process
- Place 10 ounces salami on a cutting board and cut into bite-sized pieces (about 1/2-inch).
- Drain 15 ounces dill pickles (Claussin brand recommended) and chop into bite-sized pieces.
- Add the chopped salami, chopped pickles, and 1 cup chopped red onions to a large bowl.
- Drizzle 2 tablespoons vegetable oil over the ingredients.
- Stir or toss until everything is evenly coated with the oil.
- Cover the bowl and refrigerate for 2 to 3 hours before serving. For best flavor, refrigerate overnight and serve the next day.
Why Cooks Rave About It
It’s the simplicity. You don’t overwork this salad — a few minutes of chopping and a short rest in the fridge does the rest. The contrast between the cured salami and the acidic pickles creates a satisfying savory-sour dynamic that keeps you coming back. The oil mellows the onion and ties the edges together so it reads like a composed dish rather than a tossed snack.
Another reason is portability. It’s an excellent make-ahead: flavors meld in the cold, and it actually tastes better after a few hours. There’s very little chance of it becoming soggy if you drain the pickles properly and follow the chop sizes. For entertaining, it’s one of those items you can prep in bulk and forget about until you need it.
Budget & Availability Swaps
If you can’t find Claussin pickles locally, use a firm dill pickle that holds its shape when chopped. Avoid overly soft or bread-and-butter–style sweet pickles if you want to keep the intended bright, savory profile.
Salami is the main anchor, but you can use any dry-cured, sliced salami you trust. If you need to stretch the salad on a budget, serve it atop simple toasted bread or alongside plain pasta — it stretches visually and makes the dish feel more abundant without changing the core recipe.
Appliances & Accessories
There’s no specialized equipment needed. A sharp knife and a decent cutting board make the job quick and tidy. Use a large mixing bowl so you can toss without spilling; a silicone spatula helps gather everything when you’re oiling and folding.
For chilling and storage, a covered container or bowl with plastic wrap works fine. If you plan to transport the salad, use an airtight container to keep odors in and other fridge items out.
Easy-to-Miss Gotchas
Drain the pickles well. Excess pickle juice dilutes flavor and makes the salad watery. Lay drained pickles on a paper towel for a minute if they seem wet.
Mind the chop size. The recipe specifies roughly 1/2-inch salami pieces. If you chop too fine, the textures blend into mush; if you leave chunks too large, bites will be unbalanced. Aim for uniformity so each forkful has meat, pickle, and onion.
Measure the oil. Two tablespoons is just enough to coat without creating a slick pool. Adding more oil won’t ruin it, but you’ll lose the bright, tangy focus and might end up with a heaviness the original recipe avoids.
Warm & Cool Weather Spins
In warm weather, serve this well chilled straight from the fridge — it’s refreshing and pairs nicely with lighter fare like green salads or chilled seafood. The cold also tempers the onion’s bite.
In cooler months, consider using the salad as a robust condiment alongside roasted meats or hearty breads. The acidity of the pickles cuts through richer autumnal dishes, so it can act as a bright counterpoint to slow-roasted flavors without any changes to the base recipe.
What I Learned Testing
I tested several variants to see what mattered: pickle brand and drainage, onion size, and chilling time. The Claussin pickles really do stand out for texture; softer pickles made the salad limp. Letting it chill overnight significantly improves cohesion — flavors soften and the onion loses some edge.
Salt balance depends mainly on your salami. If your salami is especially salty, the salad is still fine because the pickles balance it, but avoid adding extra salt. Also, chopping the onion a bit smaller than the salami helps distribute the sharpness evenly instead of delivering big, harsh bites.
Cooling, Storing & Rewarming
Cooling: After mixing, cover and chill for at least 2 to 3 hours. Overnight gives the best flavor integration. Keep the salad in the coldest part of your fridge if you’re storing for longer than a day.
Storing: Store in an airtight container for up to 3–4 days. Because it’s cured meat and pickles, it holds better than a dairy-based salad, but the onion will continue to mellow and the pickles may soften a touch over time. Check texture before serving; if the pickles become too soft, refresh the crunch by serving on crisp bread or with raw vegetable slices.
Rewarming: This is a cold salad — don’t rewarm. If you want a warm element, serve the salad alongside warm bread or roasted vegetables instead of heating the salad itself.
Costa Cruise Lines Salami Salad Q&A
Q: Can I add anything else?
A: The original recipe is intentionally spare. You can garnish at serving (fresh herbs, capers, or a sprinkle of cracked pepper) but the base recipe should remain intact if you want the classic profile.
Q: How long before serving should I prep it?
A: Prep any time from 2–3 hours to overnight. Overnight yields the most cohesive flavor; 2–3 hours is fine in a pinch.
Q: Will it work with pre-sliced salami?
A: Yes. If you’re using pre-sliced salami, stack slices and cut them into roughly 1/2-inch pieces to match the recommended texture.
Q: Is the oil essential?
A: The oil is small in quantity but important. It helps the flavors marry and keeps the salad from drying out, especially after refrigeration.
Make It Tonight
This recipe is perfect for an evening when you want something minimal but satisfying to bring to tomorrow’s lunch or a party. It takes about 10–15 minutes to prep and then needs 2–3 hours to chill, so you can chop tonight and serve tomorrow if you prefer the flavor fully married. Pack in an airtight container, and you’re done — an easy, crowd-pleasing dish with virtually no cleanup.
If you make it tonight, start with properly drained pickles and a sharp knife. Chop, toss with two tablespoons of oil, chill, and you’ll have a bright, savory salad that shows up beautifully at your next meal.
Costa Cruise Lines Salami Salad
Equipment
- Cutting Board
- Knife
- Large Bowl
- Refrigerator
Ingredients
Ingredients
- 10 ouncessalami
- 15 ouncesdill picklesClaussin brand recommended
- 1 cupchopped red onions
- 2 tablespoonsvegetable oil
Instructions
Instructions
- Place 10 ounces salami on a cutting board and cut into bite-sized pieces (about 1/2-inch).
- Drain 15 ounces dill pickles (Claussin brand recommended) and chop into bite-sized pieces.
- Add the chopped salami, chopped pickles, and 1 cup chopped red onions to a large bowl.
- Drizzle 2 tablespoons vegetable oil over the ingredients.
- Stir or toss until everything is evenly coated with the oil.
- Cover the bowl and refrigerate for 2 to 3 hours before serving. For best flavor, refrigerate overnight and serve the next day.
