Combine sliced ring bologna, Emmental cheese, and pickles in a big bowl.
In a small bowl combine vinegar, sunflower oil, water, and brine from the pickles. Add to the big bowl.
Combine everything and season with salt and pepper to taste.
Cover the salad with plastic wrap and let it rest in the fridge for about 3 hours.
Garnish with parsley and onions rings (optional) and serve with rustic bread.
