I had my college roommate and her fiancee over one afternoon. They don’t have kids, so I jumped at the chance to pull out the “fancy stuff” which really is just a wood cutting board that I normally use for display and a few wedges of cheddar cheese.
And real, breakable plates. That’s fancy, you guys.
Anyway, we ate enough of the cheeseboard that the leftover odds and ends were just too awkward to put away. (Should you even bother putting three olives back in the fridge?) Most people would just finish it off. Save a dish and just eat the rest. Not me!
I get excited when we have cheeseboard leftovers.
I guess I could make a mini cheeseboard for one, but that just seems too indulgent, even for me.
So instead, I makeover my leftover cheese and charcuterie and turn it into a salad for the next day.
This recipe is super easy and super convenient.
- Almost zero prep work.
- All store-bought ingredients.
- Uses up leftover odds and ends from the fridge and pantry.
And it also happens to be one of my all-time favorite salads.
The next night you have a fancy cheese party, or even if you don’t and just happen to have extra cheese and charcuterie, make this salad for lunch the next day.
Just like a good cheeseboard, this cheeseboard salad is perfectly balanced in saltiness, sweetness, creaminess, tanginess, and crunch.
Feel free to leave out the things you don’t like (my husband hates olives) or sub in your favorite cheeses and charcuterie meats.
This is a recipe that works for any situation and taste preference.
You’ll want to save that balsamic dressing recipe as well. It goes well with just about any kind of salad you want to make, plus it’s a delicious marinade.
The Cheeseboard Salad Recipe
Makeover your leftover cheeseboard ingredients into lunch for the next day.
Cheeseboard Salad
Ingredients
- hard, salty cheese (Parmesan, asiago, aged cheddar, etc.)
- dried apricots
- salad greens
- olives
- almonds
- salami
- sea salt
- cracked black pepper
Balsamic Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1/2 tbsp honey
Instructions
- Chiffonade the salami. Shave the cheese into large shavings.
- Add the salami, cheese, apricots, olives, and almonds to the salad greens.
- Whisk the ingredients for balsamic dressing together.
- Toss the salad with the dressing. Top the salad with flaky sea salt and cracked black pepper for extra crunch.
- Serve toasted baguette slices on the side.
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