Ingredients:

  • 8 oz sharp white cheddar cheese, cut into 1/2-inch cubes
  • 8 oz Monterey Jack cheese, cut into 1/2-inch cubes
  • 4 oz hard salami, sliced into thin rounds or quarters
  • 1/2 cup pitted Kalamata or Castelvetrano olives, halved
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 3 tbsp fresh flat-leaf parsley, finely minced
  • 2 tbsp fresh chives, snipped
  • 1 tbsp dried basil
  • 3 cloves garlic, very thinly sliced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp coarse sea salt
  • 1/4 tsp cracked black pepper
  • 2 oz jarred roasted red peppers, drained and diced

Instructions:

  1. Dice the sharp white cheddar and Monterey Jack cheeses into uniform 1/2-inch cubes for even flavor absorption. Slice the hard salami into rounds or quarters to match the size of the cheese. Drain and dice the jarred roasted red peppers.
  2. In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, minced parsley, snipped chives, dried basil, sliced garlic, red pepper flakes, sea salt, and black pepper until the vinaigrette is emulsified.
  3. Arrange the cheese cubes, salami, halved olives, and diced roasted red peppers in a 9x13 inch glass baking dish or shallow rimmed platter, alternating components for visual appeal.
  4. Pour the prepared marinade evenly over the cheese and protein mixture. Ensure all components are lightly coated.
  5. Cover the dish tightly with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours, or up to 24 hours, to allow the lipid infusion process to complete.