Dice salami, pepperoni, and cheese into small cubes.
Dice olives and pepperoncini peppers into small bite-sized pieces.
Mix meats, cheese, olives, peppers, and pimentos in a medium-sized bowl.
For the vinaigrette, chop the fresh herbs and mix them with vinegar, olive oil, and a small amount of liquid from the pepperoncini pepper jar.
Toss muffuletta mix with the vinaigrette.
Serve room temperature or cover and refrigerate for 1-2 hours and serve cold.