Heat the olive oil in a large skillet over medium heat. Add the ½ cup salami and fry until crisp, then remove to a paper towel-lined plate to drain. Reserve the remaining oil in the pan. Coarsely chop the cooled salami and set aside.
In a large bowl, whisk together the flour, cornmeal and baking powder. Stir in the parsley, rosemary, thyme and cheese.
In a large measuring cup or small bowl, whisk together the milk, eggs and reserved olive oil. Pour the mixture into the dry ingredients and, using a rubber spatula, gently stir until completely combined. Stir in the chopped salami.
Preheat the waffle maker, then spray with non-stick cooking spray and place the sliced salami across the cooking grates. Pour the batter in and bake according to the manufacturer's instructions. Serve immediately. The waffles can be stored in an airtight container in the refrigerator for up to 4 days and reheated before eating. They can also be frozen for up to 2 months.