1 (8-ounce) block Monterey Jack cheese, cut into small cubes
1 (8-ounce) log salami, cut into small cubes
1/2 red onion, diced
1/2 cup diced roasted red peppers or fresh red bell pepper
1 cup chopped olives, i use a mixture of green and black
1/4 cup chopped pepperoncini
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon liquid from jar of pepperoncinis
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh parsley
Combine cheese, salami, onion, roasted red pepper, olives, and pepperoncini in a large bowl.
In a small bowl, whisk together oil, vinegar, pepperoncini liquid, garlic, basil, thyme, and red pepper flakes.
Pour on top of cheese and salami mixture and mix in.
Sprinkle parsley on top. Refrigerate for at least 1 hour before serving.