2) In a large salad bowl, toss together the salad leaves, pepperoncini, peppadew and olives. In a small bowl combine the balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in the oil to incorporate.
3) Remove the cheese and meat stack from the refrigerator and slice it into 6.5cm long strips that are 0.5cm thick. Add the dressing to the salad and toss. Decorate the top of the salad with the meat and cheese pressed slices. Garnish with grated Parmesan and serve.