Slice the lean turkey salami into thick coins. Cut the provolone cheese into uniform 1/2-inch cubes. Drain the green olives and sun-dried tomatoes, then roughly chop the tomatoes.

In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, reserved sun-dried tomato oil, minced garlic, dried Italian seasoning, black pepper, and kosher salt. Whisk vigorously until emulsified.

In a large salad bowl, add the thick salami coins, cubed cheese, pitted green olives, and chopped sun-dried tomatoes.

Pour the emulsified dressing over the bowl. Toss gently until all components are evenly coated in the herb oil. Fold in the chopped fresh parsley or basil.

Cover and refrigerate for at least 30 minutes (up to overnight) to allow flavors to marinate. Remove from the fridge 10 minutes before serving so the olive oil softens to liquid temperature. Toss once more before serving.