12 Recipes That Make the Most of Salty, Savory Salami Put salami to work in everything from salads and crispy appetizers to pasta and fried rice. By Emily Ziemski Emily Ziemski Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for the creation of the Dirty Martini Salad Dressing (for which she apologizes). Food & Wine's Editorial Guidelines Published on September 22, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Matt Taylor-Gross / Food Styling by Barrett Washburne Salami — a stalwart feature of many a charcuterie board, beach sandwich, and party sub alike — is a cured, dried meat that doesn’t always get the love it deserves. The process of making salami dates back centuries, when refrigeration wasn’t available; salt curing helps draw out moisture and preserve the meat, while air-drying further reduces moisture and develops flavor. The term comes from the Italian salame, and in the American vernacular, salami usually refers to European cured meats, particularly Italian varieties like finocchiona and soppressata, though similar cured sausages are made around the world. Whatever the variety, though delicious and hearty when sandwiched between two slices of soft white bread, there are other ways to eat meaty salami. Whether tossed onto a pizza or into an unconventional fried rice, the possibilities are endless. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 12 Loaded Antipasto Dip Morgan Hunt Ward / Food Styling by Julian Hensarling / Prop Styling by Abby Armstrong The legendary Italian sub gets reimagined as a crowd-pleasing party dip. This 15-minute masterpiece stars a crave-worthy medley of crisp marinated veggies, velvety fresh mozzarella, and savory, rich salami. For the best texture, pull the mozzarella from the fridge 15 minutes before assembling to let the cheese temper. Get the Recipe Save 02 of 12 Italian Wedge Salad Matt Taylor-Gross / Food Styling by Barrett Washburne Salty soppressata, meet spicy ranch. Loaded with tangy peperoncini, briny olives, juicy cherry tomatoes, and garlicky croutons, this bold upgrade turns a basic wedge salad into an absolute showstopper. Get the Recipe Save 03 of 12 Baked “Pizza” Pasta with Soppressata Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Pizza night meets pasta night in this dish filled with mozzarella and savory soppressata. For even more pizzeria-style flair, drizzle the finished bake with hot honey. Get the Recipe Save 04 of 12 Charcuterie Rice Paper Chips Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Move over, baguette. Crispy, air-fried rice paper chips are the new favorite vessel for salami and cheese. Make them in under 30 minutes for your next charcuterie spread. Get the Recipe Save 05 of 12 Italian Grinder Pasta Salad Food & Wine / Photo by Jen Causey / Food Styling by Christina Daley / Prop Styling by Torie Cox All the iconic flavors of a classic Italian grinder, transformed into a big, shareable bowl. This pasta salad pulls together the ultimate lineup: sharp provolone, tangy peperoncini, and savory salami, all tossed in a punchy red wine vinegar and mayo dressing. Get the Recipe Save 06 of 12 Gigante Beans with Sausage Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Abby Armstrong Creamy gigante beans soak up a savory chicken broth flavored with crushed tomatoes, the dry-cured Italian pork sausage soppressata, and Parmesan rinds for this satisfying slow cooker dish. Get the Recipe Save 07 of 12 Hawaiian Pizza with Pineapple and Salami Bella Graves Though Hawaiian pizza — however you may feel about it — typically uses ham to complement sweet pineapple, here, salty Genoa salami takes the stage. Mild mozzarella tempers the bold flavors, resulting in a beautifully balanced pie. (For a pineapple-free salami pie, try our Soppressata Pizza with Calabrian Chiles and Hot Honey instead.) Get the Recipe Save 08 of 12 Potato, Salami, and Cheese Frittata © Christina Holmes A frittata is pretty game for whatever add-ins you want, so why not chop up some leftover salami and toss it into the eggy mix? This frittata is loaded with tangy goat cheese and tender potatoes to complement the savory meat, perfect for a hearty breakfast or lunch. Get the Recipe Save 09 of 12 Antipasto Salad with Bocconcini and Green Olive Tapenade Greg DuPree In 2018, Food & Wine named this recipe from legendary chef Nancy Silverton as one of our all-time best. The salad combines crisp iceberg lettuce, creamy balls of mozzarella, spicy-tangy peperoncini, salty olives, and savory salami into a celebration of robust flavor, thrilling texture, and all-around delight. Get the Recipe Save 10 of 12 Charcuterie Fried Rice David Cicconi F&W’s Justin Chapple breathes new life into leftover rice by stir-frying it with salami and mortadella. Fresh ginger, lime juice, cilantro, and scallions add bright notes to the deeply savory meal. Get the Recipe Save 11 of 12 Classic Cheese Fondue © Rob Howard Two iconic cheeses — Gruyère and Emmentaler, both classic Swiss varieties — and two distinct spirits — crisp white wine and cherry kirsch — star in this gooey, melty dip. Chef Ryan Hardy loves using slices of salami and cured meats as vehicles for all that cheesy goodness. Get the Recipe Save 12 of 12 Salami and Egg Mishmash © Con Poulos “I do love breakfast for dinner — for the record, I highly recommend it,” says chef Noah Bernamoff, co-owner of New York City’s Black Seed Bagels. Give this dish of scrambled eggs with strips of fried salami and watercress a try any time of day. Get the Recipe Save Explore more: Food Ingredients Meat + Poultry Sausage Was this page helpful? Thanks for your feedback! Tell us why! Other Submit