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Cut the block of cheese into uniform 1-inch cubes for consistent marinating.
Quarter the salami slices and slice the pickles if necessary. Pat them dry with a paper towel to remove excess moisture.
In a medium bowl, whisk together olive oil, white wine vinegar, minced garlic, fresh herbs, crushed red pepper flakes, salt, black pepper, and honey or sugar until well combined.
In a large bowl or resealable container, layer the cheese cubes, salami quarters, and pickles. Pour the marinade over the top, ensuring even coating.
Cover and refrigerate the container for at least 2 hours, or overnight for better flavor. Stir occasionally to ensure even marination. Bring to room temperature before serving.