Name: Italian Antipasto Skewers
Ingredients: This recipe is broken into two components: the skewer ingredients and the bright, herby marinade that ties everything together.; For the Skewers; 8 oz fresh mozzarella pearls, drained — Small mozzarella pearls are ideal for skewering since they’re already bite-sized. Their creamy, mild flavor pairs beautifully with the tangy marinade and salty cured meat.; 1 cup cherry tomatoes — Cherry tomatoes add a juicy, slightly sweet freshness and a pop of vibrant red color to each skewer.; 1 cup pepperoncini, drained — These mild, tangy pickled peppers add brightness and a gentle tang that cuts through the richness of the cheese and salami.; 1/2 cup green olives — Green olives bring a briny, slightly bitter flavor and a firm bite that contrasts nicely with the creamy mozzarella.; 1/2 cup Kalamata olives — Kalamata olives add a deeper, richer, slightly fruity briny flavor and a striking dark purple-black color.; 4 oz salami, cut into bite-sized pieces — Salami contributes a savory, slightly spicy, cured meat flavor that’s essential to a classic antipasto spread. Folding or rolling the slices before skewering makes them easier to thread and more visually appealing.; 1/4 cup red onion, cut into chunks — Red onion adds a sharp, slightly sweet bite and a beautiful pop of color.; 2 tablespoons fresh basil, chopped — Fresh basil adds an aromatic, slightly peppery freshness that ties all the Italian flavors together.; For the Marinade; 1/4 cup extra-virgin olive oil — Good-quality olive oil forms the rich, flavorful base of the marinade and helps all the herbs and seasonings cling to every ingredient.; 2 tablespoons red wine vinegar — Red wine vinegar adds classic Italian tang and acidity, balancing the richness of the olive oil, cheese, and cured meat.; 1 tablespoon lemon juice — Fresh lemon juice brightens the marinade with a fresh, zesty acidity.; 1 clove garlic, finely minced — Fresh garlic infuses the marinade with a punch of savory, aromatic flavor.; 1 teaspoon Italian seasoning — This herb blend layers in classic Italian flavor, typically including basil, oregano, thyme, and rosemary.; 1/2 teaspoon dried oregano — Extra oregano reinforces the earthy, herby backbone essential to Italian-style marinades.; 1/4 teaspoon red pepper flakes — Red pepper flakes add a gentle, lingering heat that complements the tangy pepperoncini.; 1/4 teaspoon black pepper — Black pepper adds a subtle warmth that rounds out the seasoning.; 1/4 teaspoon salt — A touch of salt enhances all the other flavors, though keep in mind the olives and salami already bring plenty of saltiness to the dish.

Ingredients

This recipe is broken into two components: the skewer ingredients and the bright, herby marinade that ties everything together.

For the Skewers

8 oz fresh mozzarella pearls, drained — Small mozzarella pearls are ideal for skewering since they’re already bite-sized. Their creamy, mild flavor pairs beautifully with the tangy marinade and salty cured meat.

1 cup cherry tomatoes — Cherry tomatoes add a juicy, slightly sweet freshness and a pop of vibrant red color to each skewer.

1 cup pepperoncini, drained — These mild, tangy pickled peppers add brightness and a gentle tang that cuts through the richness of the cheese and salami.

1/2 cup green olives — Green olives bring a briny, slightly bitter flavor and a firm bite that contrasts nicely with the creamy mozzarella.

1/2 cup Kalamata olives — Kalamata olives add a deeper, richer, slightly fruity briny flavor and a striking dark purple-black color.

4 oz salami, cut into bite-sized pieces — Salami contributes a savory, slightly spicy, cured meat flavor that’s essential to a classic antipasto spread. Folding or rolling the slices before skewering makes them easier to thread and more visually appealing.

1/4 cup red onion, cut into chunks — Red onion adds a sharp, slightly sweet bite and a beautiful pop of color.

2 tablespoons fresh basil, chopped — Fresh basil adds an aromatic, slightly peppery freshness that ties all the Italian flavors together.

For the Marinade

1/4 cup extra-virgin olive oil — Good-quality olive oil forms the rich, flavorful base of the marinade and helps all the herbs and seasonings cling to every ingredient.

2 tablespoons red wine vinegar — Red wine vinegar adds classic Italian tang and acidity, balancing the richness of the olive oil, cheese, and cured meat.

1 tablespoon lemon juice — Fresh lemon juice brightens the marinade with a fresh, zesty acidity.

1 clove garlic, finely minced — Fresh garlic infuses the marinade with a punch of savory, aromatic flavor.

1 teaspoon Italian seasoning — This herb blend layers in classic Italian flavor, typically including basil, oregano, thyme, and rosemary.

1/2 teaspoon dried oregano — Extra oregano reinforces the earthy, herby backbone essential to Italian-style marinades.

1/4 teaspoon red pepper flakes — Red pepper flakes add a gentle, lingering heat that complements the tangy pepperoncini.

1/4 teaspoon black pepper — Black pepper adds a subtle warmth that rounds out the seasoning.

1/4 teaspoon salt — A touch of salt enhances all the other flavors, though keep in mind the olives and salami already bring plenty of saltiness to the dish.

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Instructions

This recipe comes together quickly and doesn’t require any cooking, making it one of the easiest appetizers you can prepare for a crowd. Here’s exactly how to make it from start to finish.

Step 1: Make the Marinade

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Italian seasoning, dried oregano, red pepper flakes, black pepper, and salt. Whisking thoroughly helps emulsify the oil and vinegar so the marinade coats every ingredient evenly.

Step 2: Combine the Skewer Ingredients

In a large bowl, add the drained mozzarella pearls, cherry tomatoes, drained pepperoncini, green olives, Kalamata olives, salami pieces, red onion chunks, and chopped basil. Using a large bowl gives you enough room to toss everything together without spilling.

Step 3: Marinate the Ingredients

Pour the marinade over the mozzarella, tomatoes, pepperoncini, olives, salami, onion, and basil. Gently toss everything together until each ingredient is evenly coated in the flavorful marinade. Be gentle when tossing to avoid tearing the mozzarella pearls or crushing the tomatoes.

Step 4: Chill to Let the Flavors Blend

Cover the bowl and refrigerate for at least 30 minutes. This resting time allows the marinade to penetrate each ingredient, infusing everything with garlicky, herby, tangy flavor. For an even more developed flavor, you can marinate the ingredients for up to a few hours.

Step 5: Assemble the Skewers

Once marinated, thread the ingredients onto small wooden skewers, alternating between mozzarella, tomatoes, pepperoncini, olives, salami, and onion for a colorful, visually appealing presentation. Varying the order and colors on each skewer makes for a more attractive platter and ensures each bite includes a little bit of everything.

Step 6: Arrange on a Platter

Once all the skewers are assembled, arrange them on a large serving platter. Fanning them out or arranging them in a circular pattern makes for an especially eye-catching presentation.

Step 7: Drizzle and Garnish

Drizzle any remaining marinade left in the bowl over the finished skewers for an extra boost of flavor. Garnish with a few extra fresh basil leaves or a light sprinkle of chopped basil for a fresh, vibrant finishing touch.

Step 8: Serve

These antipasto skewers can be served chilled straight from the refrigerator or left out briefly to come to room temperature, depending on your preference. Both ways showcase the bold, bright flavors beautifully.