Pour olive oil onto a shallow serving platter or large rimmed plate.
Stir garlic and ½ teaspoon of the salt into oil.
Scatter salami, mozzarella pearls, roasted red peppers, olives, and basil evenly over oil mixture.
Drizzle evenly with balsamic vinegar and top with remaining ½ teaspoon salt.
Using a microplane, finely shred Parmigiano-Reggiano over salami mixture.
Serve immediately with warm bread for dipping and scooping.
