This vibrant grazing board leans on bold, briny flavor and crisp textures that need no dairy at all to shine. Kalamata olives get a quick marinade in garlic-infused oil, oregano, lemon zest, and a pinch of red pepper flakes, turning them into the standout bite of the spread. Cool cucumber rounds and sweet roasted red peppers add freshness and color, while toasted walnut halves and juicy halved strawberries bring crunch and a touch of sweetness to balance the savory notes. Crisp gluten free crackers line the edges for scooping and stacking, and a scatter of fresh parsley finishes everything with a bright, herby lift. It's an easy, elegant board to build ahead and set out for guests, and it comes together as a genuinely solid option for anyone keeping things lactose free.
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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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