8 oz cheddar , cut into small cubes
8 oz Monterey Jack , cut into small cubes
½ C olive oil
¼ C white wine vinegar or apple cider vinegar
1 tbsp dried Italian herbs (or a mix of oregano, basil, and thyme)
2 garlic cloves, minced
½ tsp red pepper flakes
S&P, to taste
4 oz salami, sliced or cubed
1 cup small dill pickles, sliced
In a large mixing bowl, whisk olive oil, vinegar, Italian herbs, garlic, red pepper flakes, S&P. Add the cheese cubes, tossing gently to coat. Cover and refrigerate for at least 1 hour, or overnight for max flavor.
