Fiambre-Style Cold Meat and Pickled Vegetable Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A festive Guatemalan cold salad featuring an assortment of cured meats, pickled vegetables, and tangy dressing, perfect for special occasions. This latin american-inspired salads ready in about 20 minutes pairs cooked ham, diced, cooked chicken breast, shredded, salami, sliced thin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup diced cooked ham, 1 cup shredded cooked chicken breast, and 1/2 cup thinly sliced salami.
  2. Step 2: Add 1/4 cup sliced pickled jalapeños, 1/2 cup julienned pickled carrots, 1/2 cup thinly sliced pickled onions, and 1/4 cup sliced green olives to the bowl.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp mustard, 1/2 tsp black pepper, and salt to taste until emulsified.
  4. Step 4: Pour the dressing over the meat and vegetable mixture, tossing gently to coat all ingredients evenly.
  5. Step 5: Fold in 2 quartered hard-boiled eggs and 2 tbsp chopped fresh parsley carefully to avoid breaking the eggs.
  6. Step 6: Cover and refrigerate the fiambre salad for at least 2 hours to allow flavors to meld. Serve chilled or at room temperature.

Frequently asked questions

How long does Fiambre-Style Cold Meat and Pickled Vegetable Salad take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fiambre-Style Cold Meat and Pickled Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked ham, diced from drying out.

Can I substitute ingredients in Fiambre-Style Cold Meat and Pickled Vegetable Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fiambre-Style Cold Meat and Pickled Vegetable Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fiambre-Style Cold Meat and Pickled Vegetable Salad?

Latin American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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