Name: Salami Salad Cups – Appetizer Recipes You'll Actually Crave
Prep time: 10 min
Total time: 10 min
Ingredients: 12 slices Fiorucci Genoa Salami; 1 cup baby arugula; 1/2 cup mozzarella pearls; 1/2 cup cherry tomatoes, quartered; 1 tablespoon olive oil; 1 teaspoon balsamic glaze; Salt and pepper to taste

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Ever find yourself circling the snack table at a party, hoping something jumps out at you that isn’t just chips and dip again? These salami salad cups are your answer. They’re smoky, savory, and bite-sized — the kind of thing people grab two of before they even finish the first. I’ve made them for game nights, awkward office potlucks, and even that one time I forgot I promised to bring an appetizer. No one’s ever been mad about them. We’re using salami as the cup here. Yep — no pastry, no fuss. Just crispy edges and that spicy, meaty flavor holding up creamy mozzarella pearls, peppery arugula, and sweet tomatoes. They’re balanced, pretty to look at, and disappear fast. They’re everything a recipe appetizer should be. If you’re digging through Party Appetizer Recipes or on the hunt for a recipe for salad that isn’t boring, this is it. I get it — recipes appetizer lists can be overwhelming. Some want to drag you into Indian appetizer recipes territory with 22 ingredients you’ve never heard of. Or they swing the other way with things like Chicken Pot Pie Muffin Cups (which are great, but let’s be honest — not exactly a salad). These little guys are the middle ground. Bold flavor. No oven time. You’ll want to add them to every get-together.

1) Key Takeaways
2) Easy Salami Salad Cups Recipe
3) Ingredients for Salami Salad Cups
4) How to Make Salami Salad Cups
5) Tips for Making Salami Salad Cups
6) Making Salami Salad Cups Ahead of Time
7) Storing Leftover Salami Salad Cups
8) Try these Appetizer recipes next!
9) Salami Salad Cups
10) Nutrition

1) Key Takeaways

These Salami Salad Cups are a no-cook, 10-minute appetizer.
Perfect for parties, potlucks, and last-minute gatherings.
Uses common ingredients and delivers bold, satisfying flavor.
Crunchy, fresh, and packs a savory punch in each bite.

2) Easy Salami Salad Cups Recipe

We all know what happens at potlucks. You promise yourself you won’t hover near the appetizer table, but then someone shows up with something crispy, cheesy, or wrapped in meat. That’s where these salami salad cups come in. They’re crispy, savory, and built for grabbing two at a time.

I’ve served these more times than I can count, and they never disappoint. Whether it’s game night or an awkward work potluck, they hold their own among dips and deviled eggs. They’re like the cool cousin of party snacks. Not too fancy, but everyone loves them anyway.

What makes them shine is the salty salami shell and the fresh, herby salad inside. Each cup is crisp on the edges, soft in the center, and full of flavor. When people ask for “Appetizer Recipes” that feel fresh but still indulgent, this is what I send them. It checks all the boxes, and then some.

3) Ingredients for Salami Salad Cups

Fiorucci Genoa Salami gives this appetizer its punchy flavor and serves as the base of the whole bite. You’re not just eating meat here, you’re using it as your edible dish. Crisp edges, chewy center — it’s the best kind of multitasking.

Baby Arugula adds that fresh, peppery kick that makes every bite pop. It balances the fat in the salami without overpowering it. If arugula feels too sharp, swap in some baby spinach.

Mozzarella Pearls are tiny and creamy. They sit right in the salami cups like they belong there. They’re soft and mild, which lets everything else stand out. Plus, no chopping needed.

Cherry Tomatoes bring sweetness and a little juicy bite to the mix. Cut them small enough so they don’t go rolling out of the cup and onto your guest’s lap. Been there. Not fun.

Olive Oil is more than a coating. It carries the flavors, ties everything together, and gives the salad its smooth texture. Don’t skip it.

Balsamic Glaze adds sweetness and depth. It’s like the ribbon that wraps up the whole bite. A light drizzle goes a long way.

Salt and Pepper may seem basic, but they’re your flavor fixers. A good pinch wakes everything up. Don’t let them be an afterthought.

4) How to Make Salami Salad Cups

Step 1. Preheat your oven to 375°F. Take a mini muffin pan and press a slice of salami into each cup. You’ll want it to form a little bowl. It doesn’t have to be perfect — they crisp up beautifully anyway.

Step 2. Bake the salami cups for about 8 to 10 minutes. Watch them close at the end. You want them crispy on the edges but not burnt. Let them cool in the pan so they firm up and hold shape.

Step 3. While the cups cool, toss your arugula, mozzarella, and tomatoes in a bowl. Drizzle in the olive oil and season with salt and pepper. Give it a quick toss so everything gets coated but not soggy.

Step 4. Move the cooled salami cups to your serving platter. Spoon in the salad mixture. Don’t overfill them. Think neat bites, not mountain heaps.

Step 5. Drizzle balsamic glaze over each one. This part is like adding your signature. It pulls it all together.

Step 6. Serve right away. They’re best fresh and crisp. And trust me, they won’t stick around long enough to go soggy.

5) Tips for Making Salami Salad Cups

Choose a good quality salami. This is one of those times when the meat matters. The fat content helps it crisp, and the spice blend gives your appetizer its core flavor. Genoa works great, but peppered versions add a nice kick.

Keep your filling cold until the cups cool completely. If you rush and add salad to hot salami, you’ll wilt everything and maybe even melt the mozzarella. Timing is everything here.

If you’re serving a crowd, double the recipe. These go fast — like, really fast. They’re tiny, fun to eat, and honestly kind of addictive. Appetizer recipes like this one always vanish first.

6) Making Salami Salad Cups Ahead of Time

You can bake the salami cups a few hours in advance. Just let them cool completely, then store them in an airtight container at room temperature. No fridge needed — that’ll just make them soggy.

Mix the salad ingredients ahead, but hold off on the oil and glaze. Add those when you’re ready to assemble. It keeps the greens crisp and stops the tomatoes from leaking juice everywhere.

Set yourself up for success by prepping all the pieces in advance. Right before guests arrive, spoon, drizzle, and plate. Appetizer recipes don’t have to be stressful. This one proves it.

7) Storing Leftover Salami Salad Cups

Let’s be honest. You probably won’t have leftovers. But if you do, store the salad and cups separately. If they sit together, everything softens and the crisp factor is gone.

Pop the leftover salad in a container and keep it in the fridge. Store the empty salami cups at room temperature in a sealed bag or container. Keep them dry, and they’ll last a day or two.

When you’re ready to eat, rebuild them like before. A quick refresh and they’re good as new. Some recipes appetizer-style don’t reheat well, but these bounce back with a little care.

8) Try these Appetizer recipes next!

9) Salami Salad Cups