Ingredients
Scale
- 8 oz fresh mozzarella pearls or bocconcini
- 8 oz sliced salami or soppressata, folded into quarters
- 1 pint cherry tomatoes
- 1 cup marinated artichoke hearts, drained and halved
- 1 cup pitted olives (kalamata or castelvetrano)
- 1/2 cup whole pepperoncini, plus 2 tbsp of their brine
- 1 cup fresh basil leaves
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp liquid from the artichoke jar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 16–20 six-inch wooden skewers
Instructions
- Whisk together olive oil, red wine vinegar, artichoke liquid, pepperoncini brine, garlic, oregano, and red pepper flakes in a bowl.
- Add the mozzarella, olives, and artichoke hearts to the marinade. Toss to coat and let sit at room temperature for 20-30 minutes.
- While that marinates, leave the tomatoes and salami untouched and set aside separately.
- Five minutes before assembling, add the tomatoes to the marinade bowl and toss briefly, then remove everything with a slotted spoon and pat dry with paper towels.
- Thread each skewer in a repeating pattern: a folded basil leaf, a folded piece of salami, a mozzarella pearl, a cherry tomato, an olive, and a piece of artichoke heart, finishing with a whole pepperoncini.
- Lay the finished skewers flat on a serving platter rather than standing them upright. Season with a pinch of salt and pepper just before serving.
Notes
Marinate the cheese, olives, and artichokes up to 24 hours ahead and refrigerate — just bring to room temperature before assembling. Add the basil and salami only when you build the skewers, since basil blackens if it sits too long. Use short 6-inch skewers, not long party picks, so the weight doesn’t cause ingredients to slide down and pool oil at the bottom of the tray.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Method: No-cook, marinated
- Cuisine: Italian-American