In a large mixing bowl, combine the grape tomatoes, black and green olives, sliced pepperoncinis, marinated artichokes, thin-sliced salami, and feta and Manchego cheese.

In a separate small bowl, whisk together olive oil, red wine vinegar, dried Italian seasoning, minced garlic, chopped parsley, salt, and pepper.

Pour the prepared dressing over the salad mixture and gently toss the ingredients together.

Before serving, taste the salad and adjust seasoning if desired.

Serve the Low Carb Antipasto Salad chilled or at room temperature.