Combine olive oil, rose wine vinegar, minced garlic, balsamic vinegar, salt, oregano, fennel, parsley, and black pepper in a bowl and whisk.
Marinate tomatoes in the dressing for 1 hour. Set aside ¼ cup to use as dip for bread.
Bring 3 cups of salted water to a boil. Blanch the asparagus (2 minutes) Then drain and set aside to cool.
Use a circle shaped platter or wooden cutting board as a base for the wreath. Lay the peppered salami slices in a circle around the outer rim of the platter in a shingle pattern.
Slice the asparagus into 3” spears. Slice the capicola into 3” wide sections. Add 2 teaspoons of gournay cheese to the center of each slice. Place 3 to 4 asparagus in the center, then tightly wrap with the capicola. Lay the capicola wrapped asparagus in a starburst pattern over the peppered salami.
Slice the marinated artichokes into quarters and place between the asparagus.
Slice the pepperoni into thin rounds, then place at the base of the asparagus. Create a circle with the pepperoni.
Arrange the rosemary over the pepperoni in a shingle pattern to create a wall in the center of the platter. Fill the center with sundried tomatoes, blue cheese stuffed olives, marinated tomatoes, and kalamata olives. Drizzle dressing over the top.
Thinly slice parmesan and place in a starburst pattern around the outer edge of the wreath.
Plate any extra ingredients and drizzle with dressing. Serve with sliced bread.