This board is all about easy, beautiful contrast: three distinct cheeses — a nutty aged manchego, sharp cheddar, and salty little chunks of Parmesan — arranged with room to breathe so each one gets its moment. Kalamata olives get a quick marinade in garlic-infused oil, oregano, red pepper flakes, and fresh lemon, which brightens the whole spread and gives it that unmistakable Mediterranean lift. Roasted red peppers and cool cucumber rounds add color and crunch, while sweet strawberry halves and toasty walnuts bring just enough contrast to keep every bite interesting. A scattering of fresh parsley and a stack of crackers along the edges finish it off, and the whole thing comes together in minutes with zero cooking required. It's an easy, crowd-pleasing spread to build ahead and set out, and it's a solid choice for a vegetarian table.
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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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