This board is all about building bold, contrasting bites around three standout cheeses: sliced aged manchego, sharp cheddar, and crumbled chunks of Parmesan. The olives get a quick marinade in garlic-infused olive oil, oregano, red pepper flakes, and fresh lemon before landing on the board, so every bite carries a little brightness and heat. Roasted red peppers and cool cucumber rounds add color and crunch, while walnut halves and juicy strawberry halves bring a sweet, earthy contrast to all that salty cheese. Crackers tucked along the edges give you something to pile everything onto, and a scatter of fresh parsley finishes the whole spread. It's an easy, no-cook option that comes together fast and works well as a gluten free centerpiece for any gathering.
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In a small bowl, combine the Kalamata olives, garlic-infused oil, dried oregano, red pepper flakes, lemon zest, and lemon juice. Stir to coat, then set aside for at least 5 minutes so the olives absorb the seasonings.
Arrange the manchego and cheddar slices in two separate clusters on a large serving board or plate, then tuck the Parmesan chunks into a third cluster, leaving space between each cheese.
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